Sole St. André au Whisky

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 small sole
  • flour
  • ½ pound butter
  • ¼


Trim sole, sprinkle them with flour and simmer in a little butter until fish flakes easily with a fork. Do not let them take on colour.

Shell prawns and reserve. Put prawn shells through the finest blade of a mincer or a moulinette, and cream thoroughly with remaining butter. Reserve p