1996 Filets de Sole à la d’Orléans

Name: Filets de Sole à la d’Orléans
Cuisine: France
Ingredients: truffles; cream; prawn; mushrooms; shelled prawns; mushroom cooking liquor; truffle; forcemeat

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Coat the fillets with whiting forcemeat mixed with chopped truffle, roll up Paupiette shape and shallow poach with mushroom cooking liquor.

Fill some small