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Lord Nelson Sole


Poached sole fillets with wihite wine sauce presented with a pyramid of potato balls. A posh form of fish-and-chips.

Vice-Admiral Horatio Nelson (1758-1805)

Created by Escoffier in tribute to Admiral Horatio Nelson (1758-1805), the British hero of the Battle of Trafalgar.

Original Receipt in the 'Guide to the Art of Modern Cookery ' by Auguste Escoffier (See: Escoffier);


Fold the fillets, and poach them in fish fumet.
Arrange them in a circle on a dish; coat them with whitewine sauce, and glaze quickly.
Garnish the centre of the dish with a pyramid of potato balls cooked in butter and of a light-brown colour. Surround the fillets with poached milt.

For other dishes associated with Lord Nelson, see:
Nelson Balls

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