1933 Filets de Sole Bercy

Name: Filets de Sole Bercy
Cuisine: France
Ingredients: 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.; 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 (⅓ oz) butter. Poach in the oven, basting the fillets frequently with the cooking liquid and glaze at the last moment.

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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