Sole Saint-Germain

Ingredients

• the sole
• melted butter
• fresh bread-crumbs
• potatoes turned to the shape of olives

Method

1. 1

   Season the sole; dip it in melted butter, and cover it with fresh bread-crumbs, taking care to pat the latter with the flat of a knife, in order that they may combine with the butter to form a kind of crust.

2. 2

   Sprinkle with some more melted butter, and grill the fish gently so that its coating of bread-crumbs may acquire a nice golden colour.

3. 3

   Dish the sole, and surround it with potatoes turned to the shape of olives, and cooked in butter.

4. 4

   Send a Béarnaise sauce to the table separately.

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 SAINT-GERMAIN Season the sole; dip it in melted butter, and cover it with fresh bread-crumbs, taking care to pat the latter with the flat of a knife, in order that they may combine with the butter to form a kind of crust. Sprinkle with some more melted butter, and grill the fish gently so that its coating of bread-crumbs may acquire a nice golden colour. Dish the sole, and surround it with potatoes turned to the shape of olives

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