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Sole A La Fermiere
From A guide to modern cookery, 1909
Serves 1
Garnish with mushrooms tossed in butter.
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 164. The excerpt below is the record exactly as published.
SOLE A LA FERMIERE Put the sole, seasoned, on a buttered dish with a few aro- matics. Add one-third pint of excellent red wine, and poach gently with lid on. Dish up; strain the cooking-lfquor, and reduce it to half; thicken it with a lump of manied butter the size of a hazel-nut, and finish the sauce with one oz. of butter
Cook this with the app: pantry check, scaling, and the assistant.