1889 Sole à l’Hôtelière

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare, season and shallow fry the sole à la Meunière.

Spread 50 g (2 oz) Maître d’Hotel Butter containing ½ tbs well seasoned dry Duxelles on a suitable dish, place the cooked sole on top and surround with a border of slices of lemon.