Sole Arlesienne

Ingredients

• the sole
• a little fish fumet
• a little chopped onion
• two medium-sized, peeled, emptied, and concassed tomatoes
• a bit of garlic
• some concassed parsley
• twelve pieces of vegetable-marrow

Method

1. 1

   Poach the sole in a little fish fumet.

2. 2

   Dish it, reduce the fumet, and add thereto the following garnish: Cook a little chopped onion in butter, add two medium-sized, peeled, emptied, and concassed tomatoes, a bit of garlic, and some concassed parsley.

3. 3

   Cook with lid on, add the reduced fumet and twelve pieces of vegetable-marrow, turned to the shape of olives and cooked in butter.

4. 4

   Cover the sole with this garnish and set a little heap of fried onion at each end of the dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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 ARLESIENNE Poach the sole in a little fish fumet. Dish it, reduce the fumet, and add thereto the following garnish :—Cook a little chopped onion in butter, add two medium-sized, peeled, emptied, and concassed tomatoes, a bit of garlic, and some con- cassed parsley. Cook with lid on, add the reduced fumet and twelve pieces of vegetable-marrow

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