Salad of Fillets of Sole à la Russe from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the fillets from a nice sole, squeeze over them the juice of a lemon, and cook them in an oven on a buttered tin with a buttered paper over them for about ten minutes; remove them from the ove...
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Ingredients
- vegetables
- salad
- fillets of anchovies
- tomatoes
- chervil
- tarragon
- mayonnaise
- mayonnaise sauce
- jelly
- peas
- french beans
- carrots
- turnips
- capers
- potatoes
- artichoke bottoms
- olives
- aspic jelly
- aspic
- parsley
- shrimps
- macedoine of vegetables
- fillets of sole
- prawns
- lobster coral
- buttered paper
- lemon
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