Sole Parisienne
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 168. The excerpt below is the record exactly as published.
SOLE PARISIENNE Poach the sole in white wine, the cooking-liquor of mush- rooms, and some butter. Drain it thoroughly, dish it, and coat it with white wine sauce combined with the reduced cook- ing-liquor of the sole. Garnish with a row of six slices of truffle and six fine roundels of cooked mushrooms kept very white, and finish with four medium-sized trussed crayfish. 864—SOLE NANTUA Poach the sole in one-sixth pint of fish fwmet and a few tablespoonfuls of the cooking-liquor of mushrooms
Cook this with the app: pantry check, scaling, and the assistant.