1933 Filets de Sole Bercy

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This fish may be prepared in either of the two following ways:

  • Lay the fillets in a buttered dish which has been sprinkled with very finely chopped shallot. Moisten with ½ dl (2 fl ozor ¼ U.S. cup) white wine and the same amount of Fish Stock and add 10 g ( oz) butter. Poach in the oven, basting the fillets frequently with the cooking liquid and glaze at the last moment.
  • Proceed as above shallow poaching the fillets without basting and reducing the liquid. Drain and place the fillets in a dish, reduce the cooking liquid by one-third and shake in a little butter, a little Meat Glaze and a few drops of lemon juice. Coat the fillets with the sauce and glaze under the salamander.