2005 Filets de Sole Pompadour

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Dip the fillets in melted butter, coat them with breadcrumbs then pat and shape with a knife; sprinkle with melted butter and gently grill.

Arrange the cooked fillets on a suitable dish and pipe a line of thick Sauce BĂ©arnaise between each. Surround with nicely browned Pommes Noisettes and place a slice of truffle glazed with melted Meat Glaze on each fillet.