Sole au Chambertin

Ingredients

• the sole
• one-third pint of Chambertin wine
• a lump of manied butter the size of a walnut
• one and one-half oz. of butter
• freshly-ground pepper
• two or three drops of lemon-juice

Method

1. 1

   Season the sole and poach it on a buttered dish with one-third pint of Chambertin wine.

2. 2

   As soon as it is poached, drain it, dish it, and keep it hot.

3. 3

   Reduce the cooking-liquor to half, add thereto a little freshly-ground pepper and two or three drops of lemon-juice, thicken with a lump of manied butter the size of a walnut, and finish the sauce with one and one-half oz. of butter.

4. 4

   Cover the sole with the sauce, set to glaze quickly, and garnish both sides of the dish with a little heap of julienne of filleted sole, seasoned, dredged, and tossed in clarified butter at the last moment so that it may be very crisp.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 165. The excerpt below is the record exactly as published.

SOLE AU CHAMBERTIN Season the sole and poach it on a buttered dish with one- third pint of Chambertin wine. As soon as it is poached, drain it, dish it, and keep it hot. Reduce the cooking-liquor to half, add thereto a little freshly- ground pepper and two or three drops of lemon-juice, thicken with a lump of manied butter the size of a walnut, and finish the sauce with one and one-half oz. of butter

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