RAGOUT OF SCOLLOPS OF SOLES, ETC.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

two pairs of soles ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
a proportionate quantity of any other sort of fish ↝ Fish, raw [Fish]
some clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a round of buttered paper ↝ Rice paper [Crackers, excludes saltines]

Instructions (5)

Fillet two pairs of soles, or a proportionate quantity of any other sort of fish.
Place them in a sauta-pan with some clarified butter, pepper, salt, and lemon-juice.
Cover them with a round of buttered paper.
Set them in the oven for about ten minutes.
When they are done, drain them on a napkin and afterwards place them on a

Original Text

RAGOUT OF SCOLLOPS OF SOLES, ETC.
FILLET two pairs of soles, or a proportionate quantity of any other sort of fish, place them in a sauta-pan with some clarified butter, pepper, salt, and lemon-juice; cover them with a round of buttered paper, and set them in the oven for about ten minutes; when they are done, drain them on a napkin and afterwards place them on a

Notes

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