1869 Sole Bonne-Femme

Name: Sole Bonne-Femme
Cuisine: France
Ingredients: a reserve of sliced raw mushrooms cooked with butter, chopped shallot, chopped Fines Herbes, salt, pepper and lemon juice, and; a reserve of sliced raw mushrooms cooked with butter, chopped shallot, chopped Fines Herbes, salt, pepper and lemon juice, and; a reserve of sliced raw mushrooms cooked with butter, chopped shallot, chopped Fines Herbes, salt, pepper and lemon juice, and; a reserve of sliced raw mushrooms cooked with butter, chopped shallot, chopped Fines Herbes, salt, pepper and lemon juice, and; a reserve of sliced raw mushrooms cooked with butter, chopped shallot, chopped Fines Herbes, salt, pepper and lemon juice, and; a fish sauce already thickened with egg yolks and enriched with butter.; a fish sauce already thickened with egg yolks and enriched with butter.; a reserve of sliced raw mushrooms cooked with butter, chopped shallot, chopped Fines Herbes, salt, pepper and lemon juice, and; a fish sauce already thickened with egg yolks and enriched with butter.

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare the sole; butter a dish and sprinkle the bottom with 50 g (2 oz) sliced mushrooms