1915 Sole à la Portugaise

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) white wine and the same amount of Fish Stock.

When cooked, drain and place in a suitable dish; surround with 150 g (5 oz) roughly chopped flesh only of tomato which has been stewed in a little butter with 1 tbsfinely chopped onion, 30 g (1 oz) sliced mushrooms, and a good pinch of roughly chopped parsley.

Coat the sole only with a well buttered Sauce Vin Blanc, glaze quickly in a very hot oven or under the salamander and finally sprinkle a little chopped parsley on the tomatoes.