1129. FILLETS OF SOLES, A LA PROVENCALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (2)
  1. Trim the fillets of soles, divide each, and steep them for several hours in a basin with mignonette-pepper, a little salt, lemon-juice, salad-oil, thyme, bay-leaf, and two shalots.
  2. Then, drain the fillets on a cloth to absorb all the moisture, flour them over, dip them in some light batter (No. 231), and fry them in clean hog’s-lard; when they have acquired a light colour, drain them upon a napkin, dish them.
Original Text
1129. FILLETS OF SOLES, A LA PROVENCALE. TRIM the fillets of soles, divide each, and steep them for several hours in a basin with mignonette-pepper, a little salt, lemon-juice, salad-oil, thyme, bay-leaf, and two shalots. Then, drain the fillets on a cloth to absorb all the moisture, flour them over, dip them in some light batter (No. 231), and fry them in clean hog’s-lard; when they have acquired a light colour, drain them upon a napkin, dish them
Notes
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