Sole Murat

Ingredients

• one medium-sized potato
• two small raw artichoke-bottoms
• five slices of tomato
• slightly-browned butter
• a little lemon-juice
• a pinch of concassed parsley

Method

1. 1

   Toss in butter, separately, one medium-sized potato cut into dice and two small raw artichoke-bottoms, likewise cut into dice.

2. 2

   Prepare the sole a la Meuniére, dish it, and surround it with the tossed potato and artichoke-bottom, mixed when cooked.

3. 3

   Lay on the sole five slices of tomato, one-half inch thick, seasoned, dredged, and tossed in very hot oil; sprinkle a few drops of pale melted meat-glaze, a little lemon-juice, and a pinch of concassed parsley over the sole, and cover the whole with slightly-browned butter.

4. 4

   Serve instantly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 166. The excerpt below is the record exactly as published.

SOLE MURAT Toss in butter, separately (1) one medium-sized potato cut into dice; (2) two small raw artichoke-bottoms, likewise cut into dice. Prepare the sole a la Meuniére, dish it, and surround it with the tossed potato and artichoke-bottom, mixed when cooked. Lay on the sole five slices of tomato, one-half inch thick, seasoned, dredged, and tossed in very hot oil; sprinkle a few drops of pale melted meat-glaze, a little lemon-juice, and a pinch of concassed parsley over the sole, and cover the whole with slightly-browned butter

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