1995 Filets de Sole à l’Orientale

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare in the same way as Filets de Sole Newburg but lightly flavour the sauce with curry. When the fillets have been arranged overlapping in a circle on the dish, fill the centre with plain boiled rice.

If deemed more suitable the rice may be served separately.