1928 Filets de Sole à l’Anglaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare the fillets and flour, egg and breadcrumb with fresh white breadcrumbs; pat and shape with the flat of a knife so as to make the crumbs adhere properly and mark trellis-fashion with the back of the knife.

Shallow fry in clarified butter, arrange on a hot dish and spread the fillets with soft Maître d’Hôtel Butter.