1982 Filets de Sole Mignonette

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the fillets into two on the slant; cook gently in a little butter and arrange in a deep dish.

Surround with very small balls of potato, cut with a small round spoon cutter and cooked in butter. Place on each fillet 8 to 10 slices of truffle heated in a little light Meat Glaze. Add 1 tbs butter to the Meat Glaze in which the truffles were heated plus a few drops of lemon juice and coat the fillets with this sauce. Serve very hot.