1882 Sole à l’Espagnole

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the sole, season, flour and shallow fry à la Meunière in oil. Skin, depip and roughly chop the flesh of 250 g (9 oz) tomatoes; cook in a little oil and spread on the bottom of a suitable dish. Place the cooked sole on top and garnish, with bouquets of Julienne of pimento fried in oil at each end, and rings of onion, seasoned, floured and deep fried in oil, at each side.