From:
The Thorough Good Cook
Fish: 34. Sole a la Colbert.
Make an
incision in the back of a
sole from the head nearly to the tail; then break the
bone in three pieces;
bread-
crumb, and
fry as in
No. 31. When done, take out the pieces of
bone and fill with the following: Lay two ounces of
butter on a plate with half a teaspoonful of chopped
tarragon and
chervil, two
ditto of
lemon juice, and a little
pepper and
salt; put about three parts of it into the sole, and mix the remainder with two tablespoonfuls of melted butter, pouring this
round the fish, which is dished without a
napkin; put in the
oven a few minutes, and serve very hot.