Foods of England - Lord Nelson Sole

Lord Nelson Sole

Fish

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);

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:
Nelson Balls

MORE FROM Foods of England...
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● 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 ... ● Bookshop ●

Email: [email protected]