Sole à la Fermière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole prepared as for the Sole à la Ménagère
- raw mushrooms
- butter
Instructions
- Prepare the sole as for the Sole à la Ménagère.
- Slice raw mushrooms and sauté them in butter.
- Before coating the sole with its sauce, surround it with the mushrooms.