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Fillets of Soles, with White Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Fillets of Soles, with White Sauce

Ingredients

Directions

  1. Prepare the fillets of soles by cleaning and trimming them.

  2. Cook the fillets in a pan until they are opaque and cooked through.

  3. Prepare the white sauce by melting butter, adding flour, and gradually whisking in milk until thickened.

  4. Pour the white sauce over the cooked fillets and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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