1899 Sole Meunière aux Champignons

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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

Arrange thick slices of mushrooms sauteed in butter on top, sprinkle with chopped parsley and cover with Beurre Noisette at the last moment.