Filets de Soles Régence

Fillets of Sole with Quenelles, Oysters, Truffles, and Mushrooms

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

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