1894 Sole à la Marinière

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the sole and shallow poach in a buttered dish with 1 dl ( fl oz or ½ U.S. cup) Fish Stock and the same amount of mussel cooking liquor.

When cooked, drain the sole and place in a suitable dish, reduce the cooking liquid by one-third surround with small cooked mussels and shelled prawns. Coat the sole and garnish with Sauce Marinière.