Sole Portugaise

Ingredients

• the sole
• white wine
• the cooking-liquor of fish
• two medium-sized tomatoes
• minced and cooked mushrooms
• a large pinch of chopped chives
• white wine sauce
• plentifully buttered
• a pinch of chopped parsley

Method

1. 1

   Poach the sole in white wine and the cooking-liquor of fish.

2. 2

   Drain, dish, and surround with a garnish consisting of two medium-sized tomatoes, peeled, pressed, minced, cooked in butter, and combined with minced and cooked mushrooms, and a large pinch of chopped chives.

3. 3

   Coat the sole with white wine sauce, plentifully buttered, and take care that none of the sauce touches the garnish.

4. 4

   Set to glaze quickly, sprinkle the garnish with a pinch of chopped parsley when taking the sole from the oven, and serve immediately.

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 PORTUGAISE Poach the sole in white wine and the cooking-liquor of fish. Drain, dish, and surround with a garnish consisting of two medium-sized tomatoes, peeled, pressed, minced, cooked in butter, and combined with minced and cooked mushrooms, and a large pinch of chopped chives. Coat the sole with white wine sauce, plentifully buttered, and take care that none of the sauce touches the garnish. Set to glaze quickly, sprinkle the garnish with a pinch of chopped parsley

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