Fillets of Sole à la Normande from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the fillets from the sole, trim, and bat them out with a knife which is occasionally dipped in cold water, and season with a little salt and lemon juice; place them in a buttered sauté pan,...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- lemon juice
- salt
- cold water
- fish
- trimmings
- buttered paper
- lemon
- mushroom
- cooked lobster
- truffle
- button mushrooms
- oysters
- fillets of sole
- cayenne pepper
- cream
- fish stock
- fine flour
- butter
- peppercorns
- herbs
- onions
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