1872 Sole Cléopâtre

Name: Sole Cléopâtre
Cuisine: France
Ingredients: mushroom cooking liquor; white wine; glaze; butter; truffle; cream forcemeat

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Bone out the sole and stuff it with a whiting and cream forcemeat mixed with chopped truffle. Reform the sole and shallow poach in a buttered dish with 1 dl (