471. SOLES, A LA MARECHALE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

a pair of soles ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
quenelle forcemeat of whiting
bread-crumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
Allemande sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
Venetian sauce (No. 26)

Instructions (7)

Bone a pair of soles
line them with quenelle forcemeat of whiting, bread-crumb, with Allemande sauce
fry the fish
drain them on a napkin
dish them up
sauce them round with some Venetian sauce (No. 26)
serve

Original Text

471. SOLES, A LA MARECHALE.
Bone a pair of soles; line them with quenelle forcemeat of whiting, bread-crumb, with Allemande sauce, and then fry the fish; drain them on a napkin, dish them up, and sauce them round with some Venetian sauce (No. 26), and serve.

Notes

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