Sole a la Royale
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
- two-thirds oz. of butter
- four slices of truffle
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
Chef Wood
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- Poach the sole in a few tablespoonfuls of fish fumet and two-thirds oz.
- of butter cut into small lumps.
- Dish the sole and set upon it four small cooked mushrooms, four small quenelles of fish forcemeat, four crayfishes’ tails, and four slices of truffle.
- Surround the sole with potato-balls, raised by means of the round spoon-cutter and cooked à l’anglaise, and coat the sole and garnish with Normande sauce.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife