Fillets of Sole à la Maréchale
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.
Method
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- Season the prepared fillets with salt, pepper, and lemon-juice, and cover with a thin coating of Béchamel Sauce.
- Put on ice for an hour, dip in crumbs, then in beaten egg, then in crumbs, and sauté in clarified butter, drain, and serve with Béchamel Sauce.
Plating
Cookware for this recipe
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Frying pan
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Colander