1872 Sole Cléopâtre

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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 ( fl oz or ½ U.S. cup) white wine, the same amount of mushroom cooking liquor and 20 g ( oz) butter.

When cooked, place on a suitable dish; reduce the cooking liquid and add to the required amount of Sauce Vin Blanc together with 25 g (1 oz) fine Julienne of truffle. Coat the sole with the sauce and glaze quickly.