2042 Filets de Sole à la Moscovite

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare:

  1. The required number of fillets of sole in the same manner as for Filets de Sole Calypso, and
  2. the same number of round grooved and emptied cases cut from cucumber; these should be well blanched, drained and marinated inside.

Place a Paupiette standing up in each cucumber case and fill the centre with caviare; arrange in a circle on a round dish and place chopped fish jelly in the middle.

Serve accompanied with Sauce Mayonnaise à la Russe.