Fried Sole à la Colbert

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

the sole ↝ Fish, flatfish (flounder and sole species), raw [Finfish and Shellfish Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
whole beaten up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
breadcrumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
boiling fat
Maître d'Hôtel butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Instructions (5)

Trim, wash, and dry the sole, and split the underneath fillets straight down with the point of the knife; break the bone about an inch from the tail and head
flour the fish and then dip it in whole beaten up egg and in breadcrumbs
put into boiling fat to fry about ten minutes till a nice golden colour
When the fish is cooked take it from the fat and with a fork take out the bone from the centre, and fill in the space with Maître d'Hôtel butter
place the fish on the dish with the split side downwards, and serve hot

Original Text

Fried Sole à la Colbert.
(Sole frite à la Colbert.)
Trim, wash, and dry the sole, and split the underneath fillets straight down with the point of the knife; break the bone about an inch from the tail and head; flour the fish and then dip it in whole beaten up egg and in breadcrumbs, put into boiling fat to fry about ten minutes till a nice golden colour. When the fish is cooked take it from the fat and with a fork take out the bone from the centre, and fill in the space with Maître d'Hôtel butter; place the fish on the dish with the split side downwards, and serve hot.

Notes

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