Chapter XIV · Fish · No. 841
841—Sole aux Huîtres
Open and poach six oysters. Poach the sole in the liquor of the oysters, drain it, dish it, and surround it with the oysters (cleared of their beards).
Coat with a white wine sauce combined with the reduced cooking-liquor of the sole, and glaze quickly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 841, p. 287. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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