1870 Sole au Chambertin

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the sole and shallow poach in a well buttered dish with 2 dl (7 fl oz or U.S. cup) Chambertin wine.

When cooked, place on a suitable dish, reduce the cooking liquid by half and add a little milled pepper and a few drops of lemon juice. Lightly thicken with a little Beurre Manié and finish with 50 g (2 oz) butter.

Coat the sole with the sauce and glaze quickly. Place at each end of the dish a bouquet of thin strips of fillets of sole, seasoned and floured, then fried in clarified butter at the last moment so that they are served whilst still crisp.