1920 Sole à la Rouennaise

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) red wine, 20 g ( oz) finely chopped shallot and 20 g ( oz) butter.

When cooked, drain and place the sole in a suitable dish; surround it with poached and bearded mussels and oysters, shelled prawns and small cooked mushrooms.

Pass the cooking liquid through a fine strainer and reduce by half; add ½ dl (2 fl ozor ¼ U.S. cup) Sauce Demi-glace and a little butter and coat the sole and garnish with the sauce.

Finish by surrounding the sole with 4 small smelts, the heads removed, then shallow fried à la Meunière.