Sole Duglere

Ingredients

• the sole
• one and one-half oz. of chopped onion
• one-half ib. of peeled and concassed tomatoes
• a little roughly-chopped parsley
• one-eighth pint of white wine
• two tablespoonfuls of fish velouté
• one oz. of butter

Method

1. 1

   Poach the sole with onion, tomatoes, parsley, salt, pepper, and white wine.

2. 2

   Dish the sole, reduce the cooking liquor, thicken with velouté, and finish with butter and lemon juice.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 164. The excerpt below is the record exactly as published.

SOLE DUGLERE All fish treated after this recipe, with the exception of soles, should be divided up. Put the sole in a buttered dish with one and one-half oz. of chopped onion, one-half ib. of peeled and concassed tomatoes, a little roughly-chopped parsley, a pinch of table salt, a very little pepper, and one-eighth pint of white wine. Set to poach gently, and then dish the sole. Reduce the cooking-liquor; thicken it with two tablespoon- fuls of fish velouté; complete with one oz. of butter

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