Chapter XIV · Fish · No. 824
Built upon: No. 778The Cooking of Fish à la Meunière
824—Sole Dorée
As I explained under “Fish à la Meunière” (No. 778, The Cooking of Fish à la Meunière), “Sole Dorée” is a sole fried in clarified butter, dished dry, and garnished with slices of carefully peeled lemon.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 824, p. 283. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →