1866 Sole à l’Artésienne

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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

Separately, cook 1 tbsfinely chopped onion in a little butter, add the roughly chopped flesh of 2 tomatoes, a touch of crushed garlic, and a pinch of roughly chopped parsley; cover with a lid and cook gently.

Reduce the cooking liquid from the sole and add to the tomatoes with 12 pieces of young marrow which have been trimmed to the size of olives and cooked in butter. Place the sole on a suitable dish, cover with the sauce and garnish and place a bouquet of onion rings, floured and deep fried in oil, at each end of the dish.