Chapter XIV · Fish · No. 845
845—Sole Meunière aux Cèpes
Prepare the sole à la Meunière in the usual way and surround it with a border of sliced cèpes frizzled in butter just before dishing up.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 845, p. 287. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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