Sole a la Daumont
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
This recipe is known as French, but other nations also prepare similar recipes.
Credit
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 1 ingredient
Method
- Bone the sole;
- i.e., sever the spine near the tail and the head;
- remove it, and leave those portions of the fillets which lie on the remaining extremities of it intact.
- Garnish the inside with whiting forcemeat finished with crayfish butter, and rearrange the fillets in such wise as to give a natural and untouched appearance to the fish.
- Poach it on a buttered dish with one-sixth pint of white wine, the same quantity of the cooking-liquor of mushrooms, and one oz.
- of butter cut into small lumps.
- Drain and dish the sole, and cover it with Nantua sauce.
- Place around it four mushrooms stewed in butter and garnished with crayfish tails in Nantua sauce;
- four small, round quenelles of whiting forcemeat with cream, decked with truffles;
- and four slices of milt treated à l’anglaise and fried at the last moment.
Plating
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