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Sole au Champagne
From A guide to modern cookery, 1909
Serves 2
Substituting white wine can create various dishes.
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 163. The excerpt below is the record exactly as published.
SOLE AU CHAMPAGNE Poach the sole in a buttered dish with one-half pint of champagne. Dish it; reduce its cooking-liquor to half; add thereto one-sixth pint of velouté, and complete with one and one-half oz. of best butter. Cover the sole with this sauce; glaze, and garnish each side of the dish with a little heap of a julienne of filleted sole
Cook this with the app: pantry check, scaling, and the assistant.