1891 Sole Jouffroy

Name: Sole Jouffroy
Cuisine: France
Ingredients: butter; cooked mushrooms; glaze; asparagus tips; truffle

Preparation info

Appears in

Published 1903

Method

Prepare the sole and shallow poach in a buttered dish with 2 dl (7 fl oz or ⅞ U.S. cup) Pouilly wine and a litt