1893 Sole Marchand de Vins

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the sole and slip ½ tbs butter under each of the partially detached fillets.

Sprinkle a buttered dish with finely chopped shallots, place the sole on top and shallow poach with 1 dl ( fl oz or ½ U.S. cup) good red wine and a little seasoning.

When cooked, drain and place the sole in a suitable dish, reduce the cooking liquid by one-third and add ½ tbs Fish Glaze, 30 g (1 oz) butter, a pinch of chopped parsley and a few drops of lemon juice.

Pour the finished sauce over the sole.

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