1865 Sole à l’Amiral

Name: Sole à l’Amiral
Cuisine: France
Ingredients: white wine; fish stock; butter; fish; cooking liquor; crayfish butter; cooked crayfish; cooked mushrooms; onion; mushroom cooking liquor; white wine; mussels; truffle; oysters

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare the sole and place in a buttered dish which has been sprinkled with a little finely chopped onion. Moisten with ½ dl (2 fl ozor ¼ U.S.