1926a Soles aux Grands Vins

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

By using wines of the great growths of Burgundy and Bordeaux and preparing the sole in the same way as for Sole au Chambertin or Sole au Champagne, a wide variety of preparations becomes possible; for example, Volnay, Pommard, Romanée, Musigny, Saint-Estèphe and Château-Margaux as red wines; Chablis-Moutonne, Meursault, Montrachet, Haut-Barsac, Haut-Sautemes and Château d’Yquem etc. as white wines. It is only necessary to name the wine for the dish, e.g. Sole au Volnay.