Stuffed Fillet of Sole with Shrimps a la Walde
From The Swedish, French, American cook book, 1918
Serves 2
Serve with supreme sauce as a fish entree for dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 111. The excerpt below is the record exactly as published.
Stuffed Fillet of Sole with Shrimps a la Walde Filet de Sole, farci de Crevettes, a la Walde Fillet the sole — about six inches in length and one and a half inches in width; double the slice lengthwise, making the upper part of the cutlet more narrow than the lower; stuff with shrimp mousse; * put them on a buttered pan facing the same way; decorate the THE SWEDISH, FRENCH, AMERICAN COOK BOOK 77 open part with the mousse, through a fluted tube, all around; put the tail of the shrimp in each. Cook in oven — well covered — with some sherry
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Cook this with the app: pantry check, scaling, and the assistant.