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.

Home › The Principles of Cookery › SOLE, FILLETS OF (a la Windham)

SOLE, FILLETS OF (a la Windham)

Cleanse, wash, and fillet a pair of soles, roll up the fillets neatly, and tie them with tape. Put the fillets into cold water, bring slowly to the boil, and boil for three minutes. Drain them, and have ready half a pint of bechamel sauce very hot; put in the fillets, and simmer them for ten minutes, then add half a pint of green peas freshly cooked, season with pepper and salt, and mix well. Dish the fillets neatly, remove the tapes, pour the sauce over, and serve very hot.

Read next

← SOLE, FILLETS OF (a la Rochfort)SOLE, FILLETS OF (au Gratin) →