1972 Filets de Sole Lady Egmont

Name: Filets de Sole Lady Egmont
Cuisine: France
Ingredients: lemon juice; salt; pepper; butter; mushrooms; fish stock; glaze; asparagus tips; cooking liquor; fish; cream; cooked mushrooms

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Fold the fillets and shallow poach with very good Fish Stock. At the same time, slice 30 g (1 oz)