1950 Filets de Sole Daumont

Name: Filets de Sole Daumont
Cuisine: France
Ingredients: fish; cream forcemeat; mushroom; crayfish; crayfish butter; fish stock; egg; bread; forcemeat; soft roes; butter

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

Europe
France
Main course
Fish course
Pescatarian

Method

Spread the fillets with a fish and cream forcemeat finished with Crayfish Butter. Roll them up Paupiette shape and shallow poach with F