Chapter XIV · Fish · No. 844
844—Sole Meunière aux Aubergines
Prepare a sole à la Meunière in the usual way. Surround it with a fine border of egg-plant rundles one-third inch thick, seasoned, dredged, and fried in clarified butter, just in time to be arranged round the sole when it is ready. The question of time is important, for if the fried rundles be allowed to wait at all they very quickly lose their crispness.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 844, p. 287. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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