1962 Filets de Sole Grand-Duc

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Fold the fillets and shallow poach with mushroom cooking liquor.

Drain and arrange in a circle with the points of the fillets to the centre; place 3 small shelled crayfish tails between each and place a slice of truffle on each fillet. Coat with Sauce Mornay, glaze and then place a bouquet of buttered asparagus tips in the centre.

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