Sole Cubat
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
FishMilk
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 one-fifth pint of the cboking-hquor of mushrooms and one-half oz.
- of butter cut into small pieces.
- Coat the bottom of the dish intended for the sole with a pur^e of mushrooms, place the drained sole on this pur^e, lay six fine slices of truffle along the fish, coat with Mornay sauce, sprinkle with cheese, and glaze quickly.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander