Sole A La Daumont
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 163. The excerpt below is the record exactly as published.
SOLE A LA DAUMONT Bone the sole; 7.e., sever the spine near the tail and the head; remove it, and leave those portions of the fillets which lie on the remaining extremities of it intact. Garnish the inside with whiting forcemeat finished with crayfish butter, and re- arrange the fillets in such wise as to give a natural and un- touched appearance to the fish. Poach it on a buttered dish with one-sixth pint of white wine, the same quantity of the cooking-liquor of mushrooms, and one oz. of butter
Cook this with the app: pantry check, scaling, and the assistant.