1914 Sole sur le Plat

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the sole, partially detaching the 2 fillets from the centre bone on the skinned side; slip ½ tbs butter under each fillet and turn the fish over on to a well buttered dish.

Moisten with 1 dl ( fl oz or ½ U.S. cup) Fish Stock and a few drops of lemon juice and cook in the oven. Baste frequently with the liquid so that when the sole is cooked, the cooking liquid has been reduced to a syrup and covers the surface of the sole with a translucent, glossy coating.

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