Sole A La Royale

Ingredients

• the sole
• few tablespoonfuls of fish fumet
• two-thirds oz. of butter
• four small cooked mushrooms
• four small quenelles of fish forcemeat
• four crayfishes’ tails
• four slices of truffle
• potato-balls

Method

1. 1

   Poach the sole in a few tablespoonfuls of fish fumet and two-thirds oz. of butter cut into small lumps.

2. 2

   Dish the sole and set upon it four small cooked mushrooms, four small quenelles of fish forcemeat, four crayfishes’ tails, and four slices of truffle.

3. 3

   Surround the sole with potato-balls, raised by means of the round spoon-cutter and cooked a l’anglaise, and coat the sole and garnish with Normande sauce.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 167. The excerpt below is the record exactly as published.

SOLE A LA ROYALE Poach the sole in a few tablespoonfuls of fish fumet and two- thirds oz. of butter cut into small lumps. Dish the sole and set upon it four small cooked mushrooms, four small quenelles of fish forcemeat, four crayfishes’ tails, and four slices of truffle. ‘ Surround the sole with potato-balls

Cook this with the app: pantry check, scaling, and the assistant.