Sole à la Régence
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole
- 1 décilitre Chablis
- 25 grammes butter
- garniture Régence pour poissons
- Sauce Régence A
Instructions
- Poach the sole with 1 décilitre of Chablis and 25 grammes of butter.
- Arrange the sole on the serving dish.
- Surround it with a garniture Régence for fish, as given in the Chapter of Garnishes.
- Reduce the cooking liquor and add it to Sauce Régence A.
- Coat sole and garnish with this sauce.