Fillets of Sole in Cases à la Maître d’Hôtel from Mrs A.B. Marshall's Cookery Book by Agnes B. Marsh
Skin the sole, take off the fillets, bat them out well, trim them neatly, season the skinned side with white pepper and salt, and roll up each fillet so that the seasoned side is inwards, tie up ea...
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Ingredients
- fish
- salad oil
- butter
- olive
- salt
- buttered paper
- lemon juice
- paper
- white pepper
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