Sole Arlesienne

Ingredients

• two tablespoonfuls of fumet
• one finely-chopped onion
• a little powdered thyme
• two finely-crushed biscottes
• six raw oysters
• one ounce of butter

Method

1. 1

   Trim the sole, place in a buttered dish, pour fumet over it, and poach gently.

2. 2

   Serve with separate heaps of onion, thyme, and biscotte.

3. 3

   Add chopped onion to the cooking liquor, cook briefly, add oysters and butter, return fillets to the dish, sprinkle with sauce, and serve hot.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 62. The excerpt below is the record exactly as published.

Sole Arlesienne. Trim the sole, put it in a deep earthenware dish, the bottom of which should be well-buttered, pour two tablespoonfuls of fumet over it and poach gently. 88 STANDARD COOKERY. Send it to the table with a plate containing separate heaps of one finely-chopped onion, a little powdered thyme and two finely-crushed biscottes. Place the dish on a chafer, and taking off the sole, raise the fillets therefrom, and place them between two hot plates. Now add to the cooking liquor of the sole the chopped onion, which leave 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 moment add six raw oys- ters and one ounce of butter

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