Filets de Soles Montgolfier

Fillets of Sole with Lobster, Mushrooms and Truffles

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Add ½ cup sliced mushrooms to cooking liquids in basic recipe. Poach fillets. Serve with sauce made from pan liquids as in step 3 of basic recipe that has been enriched with ½