Chapter XIV · Fish · No. 861
861—Sole Diplomate
Poach the sole in very clear fish fumet.
Drain it, dish it, and coat it with Diplomate sauce.
Set upon it a row of six fine slices of black truffle; these should have been previously glazed with pale meat-glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 861, p. 291. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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