Sole au Vin Blanc

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Put the sole in a buttered fireproof dish with a good glass of white wine and two shallots chopped. Cook five or six minutes, turning it over. Remove the sauce, put it in a saucepan and add a spoonful of brown roux, salt, pepper, and a few small mushrooms. Reduce it a little, pour it over the sole, sprinkle with breadcrumbs, add a few pieces of fresh butter and cook in the oven for a few minutes.