1934 Filets de Sole Boitelle

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Fold the fillets and shallow poach in a buttered dish with 30 g (1 oz) sliced mushrooms, a little Fish Stock and a few drops of lemon juice.

Drain and arrange the fillets in a deep dish with the mushrooms in the centre; thicken and enrich the cooking liquid with 25 g (1 oz) butter and pour over the fillets and garnish.

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