Chapter XIV · Fish · No. 864
864—Sole Nantua
Poach the sole in one-sixth pint of fish fumet and a few tablespoonfuls of the cooking-liquor of mushrooms.
Drain and dish the sole, surround it with twelve shelled crayfishes’ tails, and coat it with Nantua sauce.
Lay a row of very black truffle slices along the middle of the fish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 864, p. 292. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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