Fillets of Sole à la Bordeaux
A historical recipe from How to Cook Fish, by Myrtle Reed.
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A historical recipe
How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
Method
Chef Wood
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- Season the prepared fillets with salt and pepper, dip in melted butter, then into flour, then into beaten eggs, then into bread-crumbs.
- Fry brown in deep fat, garnish with lemon and parsley, and serve with Tomato Sauce.
Plating
Cookware for this recipe
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Deep fryer or deep pan
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Frying pan
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Saucepan