Chapter XIV · Fish · No. 826
826—Sole Grillée
Season the sole; sprinkle oil thereon, and grill the fish very gently. Send it, garnished with slices of lemon, on a very hot dish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 826, p. 283. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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