|The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... ||
Food Map of England
- Lost Foods
- Classic Meals
- Curry Dishes
- Egg Dishes
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Preserves & Jams
- Puddings & Sweets
- Sweets and Toffee
Tweet Lord Nelson Sole
Poached sole fillets with wihite wine sauce presented with a pyramid of potato balls. A 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);
889 - FILETS DE SOLES NELSON
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:
Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018