Chapter XIV · Fish · No. 855
Built upon: No. 822Sole Colbert
855—Sole Richelieu
Prepare the sole exactly as directed under “Sole à la Colbert” (No. 822, Sole Colbert). When it is fried, remove the bones and dish it. Garnish the inside with butter à la maître-d’hôtel, and lay thereon a row of sliced truffles.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 855, p. 289. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →