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Fillets of Sole, with White Sauce

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

Ingredients

Directions

  1. Prepare the fillets of sole 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. Serve the cooked fillets topped with the white sauce.

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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