Sole Alice
From A guide to modern cookery, 1909
Serves 1
Ensure the sole is laid on the dish with its opened side undermost.
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 162. The excerpt below is the record exactly as published.
SOLE ALICE This sole is prepared, or rather its preparation is com- pleted, at the table. Have an excellent fish fumet (No. 11), short and very white. Trim the sole; put it into a special, deep earthenware dish, the bottom of which should be buttered; pour the fumet over it and poach gently. Now send it to the table with a plate containing separate heaps of one finely-chopped onion, a little powdered thyme, and three finely-crushed biscottes. In the dining-room the waiter places the dish on a chafer, and, taking off the sole, he raises the fillets therefrom, and places them between two hot plates. He then adds to the cooking-liquor of the sole the chopped onion, which he leaves to cook for a few moments, the powdered thyme and a sufficient quantity of the biscotte raspings to allow of thickening the whole. At the last minute he adds six raw oysters and one oz. of butter divided into small pieces
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