1991 Filets de Sole Nemours

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Coat the fillets with a layer of Fish Forcemeat, fold and shallow poach with white-wine and butter.

Drain and arrange the fillets overlapping in a circle on a suitable dish, in the centre place a garnish of small poached Quenelles moulded with teaspoons from a Mousseline forcemeat of whiting, small cooked mushrooms and thick slices of poached soft roes—all mixed together lightly with a little Sauce Normande.

Coat the fillets with Sauce Crevettes and place a slice of truffle on each. Surround with small deep-fried Croquettes of prawns which have been dipped in egg and coated with finely chopped truffle instead of breadcrumbs.