Sole Montreuil
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 164. The excerpt below is the record exactly as published.
SOLE MONTREUIL Poach the sole in one-sixth pint of fish fumet, one-sixth pint of white wine, and one-half oz. of butter. FISH 285 Drain as soon as poached, and surround with potato-balls the size of walnuts, cooked in salted water, and kept whole. Cover the sole with white-wine sauce, and lay a thread of shrimp sauce
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