1876 Sole Daumont

Name: Sole Daumont
Cuisine: France
Ingredients: butter; cream forcemeat; mushroom cooking liquor; crayfish butter; white wine

Preparation info

Appears in

Published 1903

Method

Bone out the sole and stuff it with a whiting and cream forcemeat finished with Crayfish Butter. Reform the sole and shallow poach in 1 dl (3