Sole Dugléré
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.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one and one-half oz. of chopped onion
- one-half lb. of peeled
- a pinch of table salt
- two tablespoonfuls of fish velouté
- one oz. of butter
Method
- All fish treated after this recipe, with the exception of soles, should be divided up.
- Put the sole in a buttered dish with one and one-half oz.
- of chopped onion, one-half lb.
- of peeled and concassed tomatoes, a little roughly-chopped parsley, a pinch of table salt, a very little pepper, and one-eighth pint of white wine.
- Set to poach gently, and then dish the sole.
- Reduce the cooking-liquor;
- thicken it with two tablespoonfuls of fish velouté;
- complete with one oz.
- of butter and a few drops of lemon juice, and cover the fish with this sauce.