Sole Cubat (Sole on Mushroom Purée with Sauce Mornay)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole
- 1 décilitre mushroom cooking liquor
- 13 grammes butter
- mushroom purée
- 6 fine slices of truffle
- Sauce Mornay
Instructions
- Poach the sole with 1 décilitre of mushroom cooking liquor and 13 grammes of butter.
- Mask the bottom of the serving dish with mushroom purée.
- Drain the sole well and lay it on the purée.
- Arrange 6 fine slices of truffle on top.
- Coat with Sauce Mornay and glaze briskly.