1971 Filets de Sole en Julienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut the fillets into thin strips, pass through milk, then through flour and shake in a frying basket to remove the surplus flour.

Deep fry in very hot oil, drain well, lightly season with salt and serve arranged on a serviette with fried parsley and lemon.