1941 Filets de Sole Chauchat

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Fold the fillets and shallow poach with butter and a little lemon juice. When cooked, cover the bottom of the service dish with a little Sauce Mornay, drain the fillets and arrange on top of the sauce.

Surround with fairly thick slices of freshly cooked plain boiled potatoes; coat the fillets and garnish with Sauce Mornay, and glaze.