1956 Filets de Sole Dubois

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the fillets into strips as for en Goujons, flour, egg and breadcrumb and shallow fry in clarified butter to a golden brown.

Drain well and roll in just sufficient Sauce Chateaubriand to coat them.

Arrange neatly in a deep dish and sprinkle with a few drops of lemon juice and a little chopped parsley.