1909 Sole Murat

Name: Sole Murat
Cuisine: France
Ingredients: beurre noisette; potatoes; artichoke bottoms; tomato; oil; pale meat glaze; lemon juice; parsley; butter

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Shallow fry separately in butter, 100 g (3½ oz) diced potatoes and 2 diced