1997 Filets de Sole Orly

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the fillets, dip into a light frying batter and deep fry in hot oil as required; drain well and arrange on a serviette with fried parsley and serve accompanied with Tomato Sauce.