1885 Sole au Gratin

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By Auguste Escoffier

Published 1903

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Prepare the sole, partly detach the fillets from the bones on the skinned side and slip half a tablespoon of butter under each fillet.

Coat the bottom of a buttered gratin dish with a layer of Sauce Gratin and place the sole on top; surround with a border of overlapping slices of raw mushroom