To Boil Soles from Modern Cookery for Private Families by Eliza Acton
The flesh of a fine fresh sole, when boiled with care, is remarkably sweet and delicate: if very large it may be dressed and served as turbot, to which it will be found little inferior in flavour. ...
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Cooking tools:
- Chef's knife
- Kitchen shears
- Pot
- Serving platter
Ingredients
- anchovy
- fish
- manner
- salt
- cold water
- turbot
- lady’s sauce
- fish sauce
- cream fish sauce
- lobster sauce
- shrimp
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