Fried Sole à la Colbert from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Trim, wash, and dry the sole, and split the underneath fillets straight down with the point of the knife; break the bone about an inch from the tail and head; flour the fish and then dip it in whol...
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Cooking tools:
- Chef's knife
- Cutting board
- Fork
- Mixing bowl
- Plate
- Skillet
- Stove
- Spatula
- Paper towel
Ingredients
- fish
- egg
- flour
- butter
- breadcrumbs
- fork
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