Sole au Chambertin
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 Chambertin wine
- one and one-half 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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- Season the sole and poach it on a buttered dish with one-third pint of Chambertin wine.
- As soon as it is poached, drain it, dish it, and keep it hot.
- Reduce the cooking-liquor to half, add thereto a little freshly-ground pepper and two or three drops of lemon-juice, thicken with a lump of manied butter the size of a walnut, and finish the sauce with one and one-half oz.
- of butter.
- Cover the sole with the sauce, set to glaze quickly, and garnish both sides of the dish with a little heap of julienne of filleted sole, seasoned, dredged, and tossed in clarified butter at the last moment so that it may be very crisp.
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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Colander