This elegant dinner party dish was invented by a model of a nineteenth-century Parisian chef named Adolphe Dugléré. According to <em>Larousse Gastronomique</em>, he studied under Carême, ran the kitchens for the Rothschild family, and, at owned a famous Paris restaurant called Cafe Anglais. His eponymous fish dish, as all the best French ones do, starts with a very boring list of ingredients: sole fillets, flour, butter, fish stock, white wine, some token spices in drearily small quantities. Paula Wolfert took a bite in her French cooking class in 1958, she decided to drop out of college to become a chef.

Share: