Recipe or source entry
Fillets of Sole a la Tartare
Bread-crumb the fillets of sole in the usual manner; fry them in two ounces of clarified butter, in a sautapan, over a sharp fire, and when done of a golden brown, drain them on a cloth, and dish them upon some Tartar sauce, No. 38.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/sole-tartare.html- Legacy revision
8531e8373e9b- Source checksum
974d52391b297856b7b5ab7e61056474ad83ebdde7549a4f57026bb26a8ee7c6- Legacy text checksum
feecccebd3ae5083b183fe20ff64ba053ce624055b436e57ab5e7d7bae5d2668
Cite this page
Fillets of Sole a la Tartare. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/sole-tartare.html