1912 Sole à la Normande

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare and shallow poach the sole in a buttered dish with ½ dl (2 fl ozor ¼ U.S. cup) Fish Stock and the same amount of mushroom cooking liquid.

When cooked, drain and place the sole in a suitable dish; surround with shelled prawns and poached and bearded mussels. In a line along the centre of the fish place 4 poached oysters alternating with 4 nice turned mushrooms. Place the dish in the oven for a few minutes to express any surplus liquid and drain this away. Coat the sole and the garnish with Sauce Normande and decorate with a garland of pale meat glaze using a paper cornet.

Complete the dish by garnishing with 6 slices of truffle, 3 on each side of the central garnish and each alternating with a small diamond-shaped Croûton of bread fried in clarified butter. Around the side of the dish place 4 gudgeons prepared en Manchon and 4 medium-sized crayfish, trussed and cooked in Court-bouillon.