Soles a la Colbert

Thumbnail of Soles a la Colbert recipe

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.

No. 235