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:
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY