Chapter XIV · Fish · No. 835
Built upon: No. 834Sole au Chambertin
835—Remarks Concerning “Soles aux Grands Vins”
Taking recipe No. 834, Sole au Chambertin as a model, and putting into requisition all the good wines of Burgundy and Bordeaux, the following varieties are obtained, viz.:—Soles au Volnay, au Pommard, au Romanée, au Clos-Vougeot, or soles au Saint-Estèphe, au Château-Larose, au Saint-Émilion, &c., &c.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 835, p. 285. London: William Heinemann. Translation of Le Guide Culinaire (1903).