Chapter XIV · Fish · No. 846
846—Sole Meunière aux Morilles
Surround the sole with very fresh morels cooked in salted water and then tossed in butter just before dishing up. Sprinkle a pinch of chopped parsley over the morels.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 846, p. 287. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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