Chapter XIV · Fish · No. 848
848—Sole Meunière à l’Orange
When the sole is cooked and dished, lay thereon a row of orange slices, peeled to the pulp and thoroughly pipped, or some sections of oranges, likewise peeled to the pulp and carefully pipped. This done, cover the sole and the garnish with lightly-browned butter and serve instantly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 848, p. 288. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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