Sole Régence
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
- two-thirds oz. of butter
- four poached oysters
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 little white wine and two-thirds oz.
- of butter cut into small pieces.
- Drain the sole, dish it, and surround it with six quenelles of whiting forcemeat finished with crayfish butter, moulded by means of a small spoon;
- four poached oysters (cleared of their beards);
- four small cooked and very white mushrooms;
- four small truffles, turned to the shape of olives;
- and four small poached slices of milt.
- Cover the sole and the garnish with a Normande sauce finished with a little truffle essence.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander