1089 Barquettes de Filets de Sole

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


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