Sole Mariniere

Ingredients

• the sole
• a coffeespoonful of chopped shallots
• one-sixth pint of white wine
• the same quantity of the very clear cooking-liquor of mussels
• mussels (cleared of their beards)
• two and one-half oz. of butter
• a pinch of chopped parsley

Method

1. 1

   Liberally butter a dish, sprinkle a coffeespoonful of chopped shallots on the bottom, lay the sole thereon, and poach the latter with one-sixth pint of white wine and the same quantity of the very clear cooking-liquor of mussels.

2. 2

   Drain and dish the sole, surround it with mussels (cleared of their beards), and keep it hot.

3. 3

   Reduce the cooking-liquor to half; thicken with a tablespoonful of velouté, and the yolks of two eggs, and finish it, away from the fire, with two and one-half oz. of butter and a pinch of chopped parsley.

4. 4

   Tilt the dish so as to rid it of the liquid accumulated on the bottom, coat the sole and the garnish with the prepared sauce, and glaze quickly.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 167. The excerpt below is the record exactly as published.

SOLE MARINIERE Liberally butter a dish, sprinkle a coffeespoonful of chopped shallots on the bottom, lay the sole thereon, and poach the latter with one-sixth pint of white wine and the same quantity of the very clear cooking-liquor of mussels. Drain and dish the sole, surround it with mussels (cleared of their beards), and keep it hot. Reduce the cooking-liquor to half; thicken with a table- spoonful of velouté, and the yolks of two eggs, and finish it, away from the fire, with two and one-half oz. of butter and a pinch of chopped parsley

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