1936 Filets de Sole à la Cancalaise

Name: Filets de Sole à la Cancalaise
Cuisine: France
Ingredients: cooking liquor; fish; shelled prawns; mushroom cooking liquor; butter; oysters

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Fold the fillets and shallow poach with a little butter and mushroom cooking liquor.

Arrange in a circle on a dish and fill the centre with 25 g (1