1932 Filets de Sole Bénédictine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Fold the fillets and shallow poach in a buttered dish with Fish Stock.

Drain and arrange overlapping round the inside centre dome shape with Brandade de Morue mixed with chopped truffle, coat the fillets only with Sauce Crème and serve accompanied with a sauceboat of the same sauce.