2041 Filets de Sole Charlotte

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Lightly flatten the fillets of sole and shallow poach with Fish Stock; when cooked allow them to cool under fight pressure.

Trim the fillets and coat with pink-coloured Sauce Chaud-froid; decorate each fillet with a rose design using chervil leaves and place a touch of lobster coral in the centre; glaze with Fish Aspic Jelly.

At the same time prepare a Mousse of soft roes flavoured with horseradish and mould in a fairly high narrow dome-shaped mould which has been coated with a layer of fish jelly and sprinkled with chopped lobster coral.

To serve, turn out the Mousse on to the middle of a very cold round dish, arrange the fillets against the Mousse with the tails uppermost. Surround with chopped Fish Aspic Jelly and decorate the edge of the dish with shapes of the same jelly.