1923 Sole Saint-Germain

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the sole, season, pass through melted butter and coat with fine white breadcrumbs. Pat and shape it with the flat of a knife to make sure that the breadcrumbs adhere properly and mark it trellis-fashion with the back of the knife. Sprinkle with melted butter and place to grill gently under the salamander.

Place on a hot dish when ready and surround with potatoes trimmed olive shape and shallow fried in butter to a golden brown.

Serve accompanied with Sauce Béarnaise.

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