1917 Sole Régence

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 1 dl ( fl oz or ½ U.S. cup) Chablis wine and 25 g (1 oz) butter.

When cooked, drain and place in a suitable dish, surround with a Régence garnish for fish and coat with Sauce Régence for fish to which has been added the reducing cooking liquid from the sole.

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