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Auguste Escoffier
2037
Vol-au-Vent de Filets de Sole Presidence
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Preparation info
Difficulty
Easy
Appears in
#29
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Cut 10 nice
fillets of sole
slantwise each into 2 lozenge shapes and shallow fry them
à la Meunière;
Prepare and poach 10 Quenelles of whiting or sole, moulded with medium-sized spoons;
Prepare 10 cooked tails of
crayfish
.