1970 Filets de Sole Joinville

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Fold the fillets and shallow poach with mushroom cooking liquor and butter.

Drain the fillets and insert a cooked and shelled crayfish claw into the tail end of each. Arrange overlapping on a dish in a circle with the tails of the fillets upwards. Fill the centre with Joinville garnish and coat the fillets and garnish with Sauce Joinville.

Finally place a slice of truffle dipped in Meat Glaze on each fillet.

The old classical method: Fold the fillets and shallow poach with mushroom cooking liquor, butter and a little lemon juice, taking care that they remain very white. Drain and attach a crayfish claw to each fillet as before.

In the middle of a round dish mould a fairly stiff Salpicon a la Joinville dome shape. Coat with Sauce Joinville and arrange the fillets around with their tail ends pointing upwards. Place a slice of very black truffle dipped in Meat Glaze on each fillet and surround the whole with thin slices of grooved lemon.

It will be noted that in this method of preparation, the garnish only is coated with sauce and the fillets form a white circle round the garnish.