. Recherché entrées : a collection of the latest and most popular dishes. all. Scallop out the artichoke bottoms,and cut out some of the hara portion from the them on the ice and coat with aspic. To serve, place a ring of fillet of sole in each artichokebottom. Fill the centre with caviare, previously the top with triangular-shaped thin slices oflemon and lobster coral. Dish up; garnish with parsley,place on a dish, surrounded with crushed ice. Filets de Sole Saint-Georges. 2 soles, I gill picked shrimps, i gill lobster sauce, \ gillcream, 4 large potatoes, i smal
. Recherché entrées : a collection of the latest and most popular dishes. all. Scallop out the artichoke bottoms,and cut out some of the hara portion from the them on the ice and coat with aspic. To serve, place a ring of fillet of sole in each artichokebottom. Fill the centre with caviare, previously the top with triangular-shaped thin slices oflemon and lobster coral. Dish up; garnish with parsley,place on a dish, surrounded with crushed ice. Filets de Sole Saint-Georges. 2 soles, I gill picked shrimps, i gill lobster sauce, \ gillcream, 4 large potatoes, i small glass white wine (Chablisor Sauterne), i lemon, i 07. butter, seasoning, sauceBercy. (See Sauces.) Skin and fillet the soles, roll up each fillet, cut sideoutwards round the end of a carrot, previously scrapedand buttered. Place them carefully on to a butteredbaking sheet or saut6-pan. Season with salt, pepper,and lemon juice, pour over the white wine, cover withbuttered paper, and cook for 10 minutes in the and dry the potatoes, and bake them till quite soft. CONCOMBRE FARCIE AGRASIENNE. (/>• 55.;
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1907
