Sole Bonne Femme

Ingredients

• two oz. of butter
• two chopped shallots
• one and one-half oz. of raw minced mushrooms
• one-quarter pint of white wine
• as much fish fumet

Method

1. 1

   Butter the bottom of the dish, besprinkle with shallots, parsley, and mushrooms.

2. 2

   Lay the sole, moisten with wine and fumet, and poach gently.

3. 3

   Drain cooking-liquor, reduce it, effect the leason with fish velouté, and finish the sauce with butter.

4. 4

   Coat the sole and glaze in a fierce oven or salamander.

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 BONNE FEMME Butter the bottom of the dish intended for the sole, and besprinkle it with two chopped shallots, one pinch of parsley, and one and one-half oz. of raw minced mushrooms. Lay the sole upon this garnish, moisten with one-quarter pint of white wine and as much fish fumet, and poach gently, taking care to baste from time to time. When the sole is poached, drain off the cooking-liquor into a vegetable-pan, and reduce it quickly to half; effect the leason with two tablespoonfuls of fish velouté, and finish the sauce with two,oz. of butter

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