1947 Filets de Sole aux Crevettes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Fold the fillets and shallow poach with Fish Stock.

Drain and arrange in a circle in a suitable dish and fill the centre with 30 g (1 oz) warm shelled prawns. Coat the fillets and garnish with Sauce Crevettes.