Fillets of Sole Dugléré from Sauces: Classical and Contemporary Sauce Making by James Peterson
Sprinkle the bottom of the sauté pan with 1 minced shallot; 3 peeled, seeded, and chopped tomatoes; and 1 tablespoon (15 milliliters) finely chopped onions. Fin
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Ingredients
- butter
- onions
- tomatoes
- shallot
- sole bercy
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