1960 Filets de Sole à la Florentine

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.