2002 Filets de Sole à la Persane

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This is prepared in the same way as Filets de Sole à la Newburg but the lobster sauce is flavoured with paprika and 30 g (1 oz) of diced cooked pimento is added. Serve accompanied with a saffron-flavoured Riz Pilaw.

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