Soles in Coffins

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Method

This Victorian luncheon party dish is elaborate and absolutely delicious, as the flavour and consistency of the sole is not lost. I suppose the play on the word ‘soul’ made a useful ice-breaking joke at a formal meal. In fact, this whole recipe is a kind of elaborate joke, since all these expensive ingredients in their rich sauce are served in the ordinary potato, whose contents, smoothly mashe