Sole Montgolfier

Ingredients

• the sole
• one-sixth pint of white wine
• as much of the cooking-liquor of mushrooms
• a white wine sauce
• one tablespoonful of a fine julienne of spiny lobster’s tail
• mushrooms
• very black truffles
• little palmettes made from puff-paste

Method

1. 1

   Poach the sole in one-sixth pint of white wine and as much of the cooking-liquor of mushrooms.

2. 2

   Drain, dish, and cover it with a white wine sauce combined with the reduced cooking-liquor of the sole and one tablespoonful of a fine julienne of spiny lobster’s tail, mushrooms, and very black truffles.

3. 3

   Surround the sole with a border of little palmettes made from puff-paste and cooked without colouration.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 165. The excerpt below is the record exactly as published.

SOLE MONTGOLFIER Poach the sole in one-sixth pint of white wine and as much of the cooking-liquor of mushrooms. Drain, dish, and cover it 286 GUIDE TO MODERN COOKERY with a white wine sauce combined with the reduced cooking- liquor of the sole and one tablespoonful of a fine julienne of spiny lobster’s tail, mushrooms, and very black truffles. Sur- round the sole with a border of little palmettes made from puff- past

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