1902 Sole Meunière à la Provençale

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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

Place slices of tomato sautéed in butter on top together with fillets of anchovy arranged trellis-fashion, and stoned olives. Sprinkle with chopped parsley and cover with Beurre Noisette.