Recipe or source entry
Sole Normande
This is prepared in the first instance as in the foregoing case; and when dished up, boil down the liquor and add it to some white matelotte sauce, No. 87; pour it over the sole, garnish round with crayfish, and fried croutons of bread.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/sole-normande.html- Legacy revision
8531e8373e9b- Source checksum
6c9834989027fc35457731edd6b36fcdc5810eede14809f6a33937a599cef00a- Legacy text checksum
e766a53cfd32208ed73b25225610128f706692a9af54eb232ade28396fa24051
Cite this page
Sole Normande. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/sole-normande.html