Recipe or source entry
Soles a la Colbert
Fry a large sole as directed above, and when done cleverly remove the backbone without deforming the fish; and in the cavity place about two ounces of maitre-d'hotel butter, No. 127, and a small bit of glaze; pour some maitre-d'hotel sauce, No. 32, round the sole, and serve before the butter is melted.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/colbert-soles.html- Legacy revision
8531e8373e9b- Source checksum
90d97162255c88a0e92f84574103ec9bde96f9867ebaaa1f178bf42318e3f09c- Legacy text checksum
bea12a0faa9a438483d99d21004ae41031f758ebf12e41c2689ec19e9eb426e0
Cite this page
Soles a la Colbert. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/colbert-soles.html