Sole Regence

Ingredients

• the sole
• a little white wine
• two-thirds oz. of butter
• six quenelles of whiting forcemeat
• four poached oysters
• four small cooked and very white mushrooms
• four small truffles
• four small poached slices of milt
• a Normande sauce

Method

1. 1

   Poach the sole in a little white wine and two-thirds oz. of butter cut into small pieces.

2. 2

   Drain the sole, dish it, and surround it with six quenelles of whiting forcemeat finished with crayfish butter, moulded by means of a small spoon; four poached oysters (cleared of their beards); four small cooked and very white mushrooms; four small truffles, turned to the shape of olives; and four small poached slices of milt.

3. 3

   Cover the sole and the garnish with a Normande sauce finished with a little truffle essence.

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 REGENCE Poach the sole in a little white wine and two-thirds oz. of butter cut into small pieces. Drain the sole, dish it, and surround it with six quenelles of whiting forcemeat finished with crayfish butter, moulded by means of a small spoon; four poached oysters (cleared of their beards); four small cooked and very white mushrooms; four small truffles, turned to the shape of olives; and four small poached slices of milt. Cover the sole and the garnish with a Normande sauce

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