Chapter XIV · Fish · No. 832
832—Sole Montreuil
Poach the sole in one-sixth pint of fish fumet, one-sixth pint of white wine, and one-half oz. of butter.
Drain as soon as poached, and surround with potato-balls the size of walnuts, cooked in salted water, and kept whole. Cover the sole with white-wine sauce, and lay a thread of shrimp sauce over the garnish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 832, p. 284. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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