467. SOLES, A LA COLBERT

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (1)
  1. Clean and trim the soles, wash and wipe them dry with a clean cloth; then flour them over and fry them, after which cut them open at the back, and carefully take out the backbone; fill the inside with some cold Maitre d'Hotel butter (No. 44); turn the soles on their backs in a dish, pour round them an essence of fish, or of anchovies (No. 176), and serve them quite hot.
Original Text
467. SOLES, A LA COLBERT Clean and trim the soles, wash and wipe them dry with a clean cloth; then flour them over and fry them, after which cut them open at the back, and carefully take out the backbone; fill the inside with some cold Maitre d'Hotel butter (No. 44); turn the soles on their backs in a dish, pour round them an essence of fish, or of anchovies (No. 176), and serve them quite hot.
Notes
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