Chapter XIV · Fish · No. 892
892—Filets de Soles Persane
Prepare the fillets as in the case of those à la New-burg, but season the sauce with paprika, and add thereto one oz. of capsicums cut into large dice. Send some pilaff rice with saffron to the table separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 892, p. 299. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →