2016 Filets de Sole Talleyrand

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.