1895 Sole à la Menagère

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the sole; butter a dish and sprinkle the bottom with a few slices of carrot, onion and celery which have been lightly cooked in butter with a pinch of pulverized thyme and bayleaf. Place the sole on top and shallow poach with 1 dl ( fl oz or ½ U.S. cup) red wine.

When cooked, drain and clear the fish of the flavourings and place it in the serving dish. Pass the cooking liquid through a strainer into a pan and reduce by one-third; thicken with a little Beurre Manié, add 30 g (1 oz) butter and pour this sauce over the sole.