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Sole Fermiere
From Soyer's standard cookery, 1912
Serves 1
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 64. The excerpt below is the record exactly as published.
Sole Fermiere. Place the sole on a buttered dish with a few herbs. Add a gill of good red wine and poach gently with the lid on. Dish up; strain the cooking liquor, and reduce it to half; thicken it with two tablespoonfuls of white sauce and finish the sauce with one ounce of butter. Surround the sole with a border of mushrooms
Cook this with the app: pantry check, scaling, and the assistant.