In 1898, to celebrate the success of the London run of Andre Messagers new opera Veronique, the renowned chef Auguste Escoffier created a new dish, sole Veronique, which involves a creamy white wine sauce and green grapes:

Roll up your fillets of sole, and place them In a lightly buttered frying

Pan.

Sprinkle in some chopped tarragon, and pour in a coupie of giasses of dry white wine. Poach the fiiiets for three or four minutes, then remove from the pan onto a warm piate.

Reduce the poaching iiquid to about one-third, stir in a cup or so of cream, and add the iiquid to a roux, whisking as you go, to make a rich, creamy sauce.

Return the fiiiets to the frying pan, pour over the sauce and griii for two or three minutes, until golden-brown on top.

Serve garnished with peeled, halved and seeded green grapes.

An alternative account of the origin of the dish attributes the recipe to a Monsieur Malley, chef at the Paris Ritz, who dreamt up the idea and instructed one of his under-chefe to prepare it. As he did so, the young man heard that his wife had just given hirth to a hahy daughter. On learning that the girl was to he called Veronique, M. Malley named the dish in her honor.

    Literature: Fd