1996 Filets de Sole à la d’Orléans

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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

Fill some small round porcelain Cocottes two-thirds full with a Salpicon of shelled prawns, mushrooms and truffles mixed together with a little cream; drain the Paupiettes and place one in each prepared Cocotte. Coat with a tablespoon of Sauce Crevettes and place a slice of truffle on top. Finish by sticking a nice prawn, from which the shell of the tail has been removed, back in the centre of the truffle.