Fillets of Sole à la Chesterfield from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take rather small fillets of sole and beat them out with a thick knife or bat: season with a little lemon juice, white pepper and salt, then cut each fillet in two pieces; have some fresh peeled po...
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Ingredients
- lard
- parsley
- tomato sauce
- carmine
- lobster
- egg
- bread crumbs
- mutton fat
- live spawn
- cayenne
- shrimps
- butter
- salt
- cream
- flour
- white wine
- buttered paper
- water
- white fish stock
- potatoes
- fish
- sherry
- fillets of sole
- white pepper
- lemon juice
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