Cut the leek in long
strips. Cook them 5 minutes. Put one leek on each sole fillet and roll
them up; fix the rolls with a tooth pick. Bring 1 cup of wine to the
boil with one cup of water, lower the heat and poach the sole rolls
for 10 minutes. Melt the butter, add the flour and simmer for 3 minutes
while stirring. Add the remaining wine and the fish stock and simmer
for 3 minutes. Stir well. Pour the sauce over the fish and sprinkle
Mix the sardines with one egg, the garlic, the parsley and the breadcrumbs
and pepper and salt to taste. Shape this onto small balls. Roll the
balls first through the flour and then through the remaining egg. Fry
the balls in a layer of hot oil until brown on all sides.
On the 5th of
independent from France. There had
been struggle for a long time and even De Gaulle had to return, but
in the end France had to let go.
culinary calendar for more links
between cooking and history.