1960 Filets de Sole à la Florentine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Shallow poach the fillets flat with Fish Stock and butter.

Place a bed of leaf spinach, lightly blanched and then cooked in butter, in a suitable dish; drain and arrange the fillets on top. Coat with Sauce Mornay and glaze under the salamander.