1881 Sole Dugléré

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the sole and place in a buttered dish which has been sprinkled with 20 g ( oz) each of finely chopped onion and shallot, 120 g (4 oz) roughly chopped flesh only of tomato, a little roughly chopped parsley and a little salt and pepper. Add 1 dl ( fl oz or ½ U.S. cup) white wine and shallow poach in the oven.

Drain off the cooking liquid and reduce by half; thicken with ½ dl (2 fl ozor ¼ U.S. cup) Fish Velouté and finish the sauce with 30 g (1 oz) butter and a few drops of lemon juice. Coat the fish with the sauce.

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