Recipe or source entry
Sole a L'Aurore
Bone and stuff a sole with fine herbs (chopped parsley, mushrooms, and shalot fried with butter, pepper, and salt), and bake it on a sautapan with a little butter, a glass of wine, and a little mushroom-juice or broth; and when done, place it on its dish, and finish as indicated for trout a l'aurore, No. 213.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/sole-laurore.html- Legacy revision
8531e8373e9b- Source checksum
286df161db62c7e147d6356233e1dca353e39dfb1b9d66e67780518298c33df0- Legacy text checksum
917ad9818cc7e96bfd9f3d205318f73f46ba73085bd5edda71d5b1a702a26a57
Cite this page
Sole a L'Aurore. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/sole-laurore.html