1973 Filets de Sole à la Vallière

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Spread the fillets with Fish Forcemeat and fold; make 2 or 3 incisions in the top side of each folded fillet and insert a slice of truffle in each incision. Shallow poach with Fish Stock.

Have prepared a Mousseline forcemeat of fish poached in a border or Savarin mould and demoulded on to a round dish; drain the fillets and arrange around the border of forcemeat. Coat the fillets and border with Sauce Normande and place a slice of truffle on each fillet.

Fill the centre with a garnish of sliced poached soft roes, poached and bearded oysters, cooked crayfish tails and small White cooked mushrooms all mixed together gently with Sauce Normande finished with Crayfish Butter.