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Sole Au Vin Blanc
From A guide to modern cookery, 1909
Serves 2
Sole au Vin Blanc may be prepared after the above recipe, but ordinary white wine may be replaced by one of the Rhine wines or Moselle, by some Johannisberg, or by a good white Burgundy or Bordeaux wine, such as Chablis-Moutonne, Savigny, Montrachet, Barsac, Sauternes, and even Chateau-Yquem or Chateau-Latour.
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 168. The excerpt below is the record exactly as published.
SOLE AU VIN BLANC Partly separate the fillets from the bones on the upper side of the sole, and slip a piece of butter, as large as a walnut, under each fillet. Lay the sole in a dish, the bottom of which FISH 291 should be buttered and garnished with a small onion, chopped. Moisten with one-quarter pint of ordinary white wine, as much fish fumet, and a few tablespoonfuls of the cooking-liquor of mushrooms
Cook this with the app: pantry check, scaling, and the assistant.