Sole A La Royale
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- Cut
- Sole
- Forcemeat
- four slices of trufHe
- Crayfishes
- two-thirds oz. of butter
Contains
CrustaceansFishMilk
Read from the ingredients, not verified. Check labels.
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 trufHe.
- Surround the sole with potato-balls, raised by means of the round spoon-cutter and cooked a I'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