2007 Filets de Sole Princesse

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


Pipe out the required number of decorative compartments of Pommes Duchesse on a round buttered dish, using a star tube; brush with beaten egg and place in a hot oven to colour golden brown.

Fold the fillets and shallow poach in a buttered dish with mushroom cooking liquor and