Sole au Champagne
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-half pint of champagne
- one and one-half oz. of best 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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- Poach the sole in a buttered dish with one-half pint of champagne.
- Dish it;
- reduce its cooking-liquor to half;
- add thereto one-sixth pint of velouté, and complete with one and one-half oz.
- of best butter.
- Cover the sole with this sauce;
- glaze, and garnish each side of the dish with a little heap of a julienne of filleted sole, seasoned, dredged, and tossed in clarified butter at the last moment in order to have it very crisp.
- N.B.—By substituting a good white wine for the champagne, a variety of dishes may be made, among which may be mentioned: Soles au Chablis, Soles au Sauterne, Sole au Samos, Sole au Château Yquem, &c., &c.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board