Sole Ambassadeur
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 64. The excerpt below is the record exactly as published.
Sole Ambassadeur. Poach the sole in white wine and one ounce of butter cut into small pieces. Drain the sole and dish it, surrounding it with quenelles of whiting forcemeat, poached oysters, six small cooked and white mushrooms, four small truffles turned to the shape of olives. Cover the sole and garnish with a Normande sauce, finished with a teaspoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.