1945 Filets de Sole Condé

Preparation info
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By Auguste Escoffier

Published 1903

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This dish is often confused with Sole Dugléré; nevertheless, in reality the difference between them is clearly defined. Current practice is to prepare Filet de Sole Condé in the following manner.

Shallow poach the fillets flat with mushroom cooking liquor and butter; drain, arrange on a suitable dish,