Sole a la Fermière
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
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one-third pint of excellent red wine
- one oz. of butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Put the sole, seasoned, on a buttered dish with a few aromatics.
- Add one-third pint of excellent red wine, and poach gently with lid on.
- Dish up;
- strain the cooking-liquor, and reduce it to half;
- thicken it with a lump of manied butter the size of a hazel-nut, and finish the sauce with one oz.
- of butter.
- Encircle the sole with a border of mushrooms sliced raw and tossed in butter.
- Pour the prepared sauce over the sole, and set to glaze quickly.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve