1938 Filets de Sole Cardinal

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Spread the fillets with a layer of whiting and lobster butter forcemeat and fold in half. Place in a buttered dish and shallow poach in a little Fish Stock.

Drain and arrange on a dish overlapping in a circle with a thin slice of cooked lobster tail between each.

Coat with Sauce Cardinal and sprinkle with chopped lobster coral.