Chapter XIV · Fish · No. 830
830—Sole Saint-Germain
Season the sole; dip it in melted butter, and cover it with fresh bread-crumbs, taking care to pat the latter with the flat of a knife, in order that they may combine with the butter to form a kind of crust. Sprinkle with some more melted butter, and grill the fish gently so that its coating of bread-crumbs may acquire a nice golden colour. Dish the sole, and surround it with potatoes turned to the shape of olives, and cooked in butter.
Send a Béarnaise sauce to the table separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 830, p. 284. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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