Sole Dieppoise. — Lift the fillets from three medium-sized soles, put them in a buttered stewpan, with one very finely chopped shallot, moistening with half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Cook for six minutes,... The Table: How to Buy Food, how to Cook it and how to Serve it - Page 189 by Alexander Filippini - 1889 - 432 pages Full view -
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