2010 Filets de Sole Rhodésia

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Spread the fillets with Fish Forcemeat and roll up Paupiette shape; shallow poach with white wine and Fish Stock. Drain, place each Paupiette on a nice large slice of lobster tail cooked à l’Américaine, arrange in a circle on a round dish and coat with Sauce Américaine finished with cream.