1969 Filets de Sole Jean-Bart

Name: Filets de Sole Jean-Bart
Cuisine: France
Ingredients: cooked mussels; fish; mushrooms; shelled prawns; shells; truffle; fillets of sole; mussels

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare a Salpicon of shelled prawns, small cooked mussels and mushrooms, mixed with a thick fish-flavoured Sauce Béchamel; mould dome shape in the cen