Chapter XIV · Fish · No. 822
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
822—Sole Colbert
On the upper side of the fish separate the fillets from the spine, and break the latter in several places. Dip the sole in milk; roll it in flour; treat it No. 174, Anglaise (for Egg-and-bread-crumbing), and roll the separated fillets back a little, so that they may be quite free from the bones.
Fry; drain on a piece of linen; remove the bones, and fill the resulting space with butter à la Maître d’Hôtel.
Serve the sole on a very hot dish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 822, p. 282. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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