Fillets of Soles, brown or white (No. 147)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (3)
  1. Take off the fillets very nicely, trim them neatly, and press them dry between a soft cloth.
  2. Egg, crumb, and fry them, &c. as directed in No. 145.
  3. Alternatively, boil them, and serve them with No. 364—2.
Original Text
Fillets of Soles, brown or white.—(No. 147.) Take off the fillets very nicely, trim them neatly, and[172] press them dry between a soft cloth; egg, crumb, and fry them, &c. as directed in No. 145, or boil them, and serve them with No. 364—2. N.B. This is one of the best ways of dressing very large soles. See also No. 164.
Notes
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