Provenance / Canons / General / Poissonnier Classical Sole Preparations
Poissonnier Classical Sole Preparations
General Canon
8 entries
GN.102.0001
Filets de Sole Dugléré — Sole Poached with Tomato and White Wine
Filets de Sole Dugléré, created by Adolphe Dugléré at the Café Anglais in the 1860s, is the preparat…
GN.102.0002
Filets de Sole Marguery — Sole with Mussels and Shrimp Sauce
Filets de Sole Marguery, created at the Restaurant Marguery in Paris in the 1880s, is one of the gre…
GN.102.0003
Filets de Sole Véronique — Poached Sole with Muscat Grapes
Filets de Sole Véronique is one of Escoffier's most elegant creations — sole fillets shallow-poached…
GN.102.0004
Sole à la Bonne Femme — Sole with Mushrooms and White Wine
Sole à la Bonne Femme ('good wife's style') is the archetypal shallow-poached sole preparation — fil…
GN.102.0005
Sole à la Meunière — The Definitive Butter-Fried Dover Sole
Sole à la meunière is the apotheosis of pan-fried fish — a whole Dover sole, flour-dusted, cooked in…
GN.102.0006
Sole à la Normande — Grand Garnished Sole with Shellfish and Mushrooms
Sole à la Normande is the supreme expression of the classical fish kitchen — a whole sole or fillets…
GN.102.0007
Sole Colbert — Whole Deep-Fried Sole with Maître d'Hôtel Butter
Sole Colbert is the dramatic deep-fried counterpart to meunière — a whole sole, backbone partially r…
GN.102.0008
Sole Mornay — Sole Gratinéed under Cheese Sauce
Sole Mornay takes shallow-poached sole fillets and covers them in Sauce Mornay — a béchamel enriched…