Recipe or source entry
Sole with Fine Herbs
Prepare a sole as in the foregoing Article; but, instead of raspings, use some white sauce; and when the sole is baked, place it on its dish; add a pat of butter and the half of a lemon to the sauce; pour it over the fish, and serve
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/sole-herbs.html- Legacy revision
8531e8373e9b- Source checksum
749566e7cddb9bfe09a3c0c456a551279f6f83dabbd7fea683cc7fab95a1e62e- Legacy text checksum
468c768337803f8e6b5ed45a238bbc1d108d306369e2e3249a5f9b6d5f32ba10
Cite this page
Sole with Fine Herbs. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/sole-herbs.html