2000 Paupiettes de Sole

Preparation info

    • Difficulty

      Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Paupiettes are simply fillets of sole rolled in a particular shape; they provide variety to the menu and are prepared in the following manner.

Carefully remove the membrane left adhering to the outside of the fillets; lightly flatten them with a moistened cutlet bat or heavy knife so as to help in preventing shrinkage during cooking, and carefully trim them.

Coat the skinned sides of the fillets with the required Fish Forcemeat and roll up into the shape of a small barrel, smoothing down any forcemeat which sticks out. They can be kept in shape by (1) tying carefully with fine string or thread, (2) by placing in buttered dariole moulds of a size sufficient to hold them or (3) by placing them as they are, close together and just touching in a suitable-sized buttered shallow pan. In all cases they are shallow poached.

All the garnishes and sauces used for fillets of sole are suitable for Paupiettes, remembering that their shape needs to be taken into account when arranging and presenting them.