1897 Sole Meunière aux Aubergines

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By Auguste Escoffier

Published 1903

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Prepare and cook the sole à la Meunière and place in a suitable dish.

Surround with a border of eggplant, cut into 8 mm (¼ in) thick rings, seasoned, floured and fried in clarified butter, but cooked at the last moment so as to remain crisp; they tend to bec