1881 Sole Dugléré

Name: Sole Dugléré
Cuisine: France
Ingredients: shallot; onion; fish; salt; pepper; tomato; parsley; butter; lemon juice; white wine; fish velouté

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare the sole and place in a buttered dish which has been sprinkled with 20 g (⅔ oz) each of finely chopped onion and shallot