1913 Sole à la Parisienne

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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

When cooked, drain and place the sole in a suitable dish and coat with Sauce Vin Blanc to which has been added the reduced cooking liquid from the fish.

Arrange a line of 6 slices of truffle down the centre of the fish alternating with 5 round slices of very White cooked mushroom. Place 4 medium-sized crayfish, trussed and cooked in a Courtbouillon, around the sole.

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