Boiled Sole à la Française from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Trim the fish and lay it in cold water with a little salt for about an hour, then put it in a stewpan with enough cold water to cover it, add the juice of a lemon, about a dessertspoonful of salt, ...
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Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- warm butter
- potatoes
- spanish olives
- cayenne
- cream
- fine flour
- hot water
- olive potatoes
- lobster coral
- parsley
- yolks of eggs
- buttered paper
- butter
- salt
- lemon
- fish
- cold water
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