Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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SOLE, FILLETS OF (a la Rochfort)

Fillet a pair of soles. Pound a quarter of a pint of shelled shrimps in a mortar with one ounce of butter and a dessert-spoonful of bread-crumbs, and a seasoning of salt and a little cayenne; mix well, and spread a thin layer of the mixture on each fillet. Roll the fillets up neatly, and fix them with a skewer. Egg and bread-crumb them carefully, and arrange them in a frying-basket. Plunge the basket into a saucepan of boiling fat, and fry the fillets to a light golden colour.

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