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Filets de Soles Régence
Fillets of Sole with Quenelles, Oysters, Truffles, and Mushrooms
Preparation info
- Difficulty
Medium
Appears in
By Alma Lach
Published 1974
Method
Prepare quenelles (No. 2). Cut a large truffle (or use 2 small ones) into 6 pieces. Trim each piece to resemble a small black olive. Dice the trimmings and freeze ready to use