Fillets of Sole with Lobster Sauce

Name: Fillets of Sole with Lobster Sauce
Cuisine: France
Ingredients: oysters; mushrooms; pepper; juice of the mussels; eggs; cream; shrimps; lobster eggs; mushrooms; shrimps; oysters; mussels; lemon juice; oysters; bones; tails; heads; butter; fresh mushrooms; mussels; water; stalk celery; onion; carrot; lemon juice; salt; clove; laurel leaf; twig thyme; fish

Preparation info

Difficulty
Medium

Appears in

The Alice B Toklas Cookbook

By Alice B. Toklas

Published 1954

About

Method

Wash the fillets of 2 soles weighing about ¾ lb. each, reserving the rest of the fish, that is, the heads, tails