2000 Paupiettes de Sole

Preparation info
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By Auguste Escoffier

Published 1903

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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