1866 Sole à l’Artésienne

Name: Sole à l’Artésienne
Cuisine: France
Ingredients: fish stock; butter; onion; garlic; tomatoes; marrow; parsley; onion rings; olives; oil

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare the sole and shallow poach in a buttered dish with a little Fish Stock.

Separately, cook 1 tbsfinely chopped onion in a