1942 Filets de Sole à la Chevalière

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Empty the carapaces of 4 large crayfish and fill with crayfish forcemeat. Fold the fillets and insert as much as possible of the tail ends into the filled carapaces; shallow poach together with white wine and butter.

Prepare a Julienne of crawfish tails, cooked mushrooms and truffle mixed with a little thick Lobster Sauce; mould it pyramid shape on a suitable round dish and place one of the fish at each side, with the fillet downwards and the crayfish at the top. Surround with a cordon of Sauce Vin Blanc and finish with a border of small palm-shaped pieces of pale baked puff pastry.