Recipe or source entry
Sole a la Cardinal
Bone, stuff, and bake a large Torbay sole; and when done, dish it up; reduce the liquor and add it to some cardinal sauce, No. 62 ; pour this over the sole; garnish it round with a border of quenelles of whiting decorated with truffle, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/sole-cardinal.html- Legacy revision
8531e8373e9b- Source checksum
22e3625b7e607c5fff060223f311cbbd1a75ce92af3eb20a63b8cca00c8ba86d- Legacy text checksum
9e464ab3133d4499c0a8b40e9371e222d7fd7ea71ec07c449a7c2bc945522614
Cite this page
Sole a la Cardinal. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/sole-cardinal.html