Sole Duglere
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 63. The excerpt below is the record exactly as published.
Sole Duglere. Put the sole in a buttered dish with one and a half ounces of chopped onion, half a pound of peeled tomatoes (pips must be removed), a little roughly chopped parsley, a pinch of salt, a little pepper, and six tablespoonfuls of white wine. Set to poach gently and dish the sole. Reduce the cooking liquor; thicken it with two tablespoonfuls of Bechamel sauce; complete with one ounce of butter and a few drops of lemon juice
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