2039 Bordure de Filets de Sole à I’Italienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Poach 10 fillets of sole, cool them under light pressure and cut into thin strips; cut 30 g (1 oz) very black truffle and 15 g (½ oz) of red pimento into neat Julienne.

Well coat a plain border mould with very clear Fish Aspic Jelly, fill with a mixture of the above ingredients and complete with jelly added little by little, allowing it to set between each addition.

To serve, turn out the Bordure on to a flat semolina base placed on the service dish. Fill the centre with Salade à l’Italienne and serve accompanied with Sauce Mayonnaise.