Simmered Sole Fillets

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (4)
  1. Simmer the fillets of soles in a sautapan with a little clarified butter, pepper, salt, and lemon-juice.
  2. When done, put them in press between two dishes.
  3. Afterwards divide each fillet into four scallops.
  4. Trim, and put them into a basin with a little mignonnette-pepper, salt.
Original Text
SIMMER the fillets of soles in a sautapan with a little clarified but-ter, pepper, salt, and lemon-juice; when done, put them in press be-tween two dishes, and afterwards divide each fillet into four scallops; trim, and put them into a basin with a little mignonnette-pepper, salt,
Notes
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