1089 Barquettes de Filets de Sole

Preparation info
    • Difficulty

      Medium

Appears in

By Auguste Escoffier

Published 1903

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Method

Fill the Barquette cases with a small Salpicon of fillets of sole, mushrooms and truffles, mixed with Sauce Normande. Coat them lightly with the same sauce and decorate with very small slices of poached fillets of sole