2016 Filets de Sole Talleyrand

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare sufficient Spaghetti à la Crème mixed with a little Julienne of truffle and place in the form of an oval mound on a deep dish; keep warm.

Shallow poach the fillets flat in a dish with butter and when cooked, arrange on top of the prepared spaghetti; place 2 slices of truffle on each fillet and coat with Sauce Vin Blanc made without a final addition of eggs. Glaze in a moderately hot oven.