1977 Filets de Sole Marie Stuart

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Fold the fillets and shallow poach with Fish Stock.

Drain and arrange the fillets overlapping in a circle on a suitable dish, coat with Sauce Newburg prepared as for Filets de Sole Newburg, and on each fillet place a small round flat Quenelle of Fish Forcemeat decorated with a slice of truffle and poached and drained well at the last moment.