1998 Filets de Sole à l’Ostendaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Coat the fillets with Fish Forcemeat, fold them and shallow poach with Fish Stock and butter.

Drain and arrange the fillets overlapping in a circle on a suitable dish; in the centre place 8 poached and bearded oysters and coat the whole with Sauce Normande containing the reduced cooking liquid from the fish. Place a slice of truffle on each fillet and surround with small Croquettes of fillets of sole moulded diamond shape.