Fillet de Sole

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Two pounds flounder, boned and skinned and boiled in water, with salt, cayenne, onion, celery and carrot. Boil only a few minutes, drain, place in two long pieces on a well buttered platter with a space between. In this space put oysters or clams, some mushrooms, tomatoes strained, and plenty of butter and a little cracker dust. Bake twenty minutes in moderate oven.