2018 Filets de Sole Trouvillaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Shallow poach the fillets flat in a buttered dish with Fish Stock. Drain and arrange on a suitable dish; surround with Dieppoise garnish and coat the fillets and garnish with Sauce Crevettes.