Chapter XIV · Fish · No. 860
860—Sole Dieppoise
Poach the sole with one-sixth pint of fish fumet and a few tablespoonfuls of the cooking-liquor of mussels.
Drain and dish the sole, surround it with poached mussels (shelled and cleared of their beards) and shrimps’ tails, and coat the fish and the garnish with a white wine sauce combined with the reduced cooking-liquor.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 860, p. 291. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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