1986 Filets de Sole Montrouge

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Fold the fillets and shallow poach with mushroom cooking liquor.

Drain and arrange the fillets overlapping in a circle on a suitable dish; fill the centre with cooked sliced mushrooms mixed with a little Sauce Béchamel and coat the fillets only with Sauce Béchamel enriched with butter and containing one-third its volume of a cooked purée of mushrooms.