1130. FILLETS OF SOLES, A LA HORLY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
sauce
Instructions (3)
  1. Trim the fillets of soles and steep them for several hours in the same kind of seasoning directed to be used for No. 1129—substituting two spoonfuls of tarragon vinegar for the lemon-juice.
  2. Drain the fillets on a cloth, in order to absorb the moisture, then shake them in some flour, drop them into some clear hot lard, and fry them of a light colour.
  3. Drain the fillets upon a sieve covered with paper, dish them up in a pile, pour either some Tomata, Italian, Frugadive, Ravigotte, or Provençale sauce round them, and serve.
Original Text
1130. FILLETS OF SOLES, A LA HORLY. TRIM the fillets of soles and steep them for several hours in the same kind of seasoning directed to be used for No. 1129—substituting two spoonfuls of tarragon vinegar for the lemon-juice. Drain the fillets on a cloth, in order to absorb the moisture, then shake them in some flour, drop them into some clear hot lard, and fry them of a light colour; drain the fillets upon a sieve covered with paper, dish them up in a pile, pour either some Tomata, Italian, Frugadive, Ravi- gotte, or Provençale sauce round them, and serve.
Notes
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