Filets de Soles Farcis

Stuffed Fillets of Sole

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (5-ounce) box, or 1 cup, minced fresh mushrooms
  • Butter


  1. Wash mushrooms and trim tough bottoms from stems. Mince mushrooms very fine with knife. Sauté them in a chunk of butter for about 2 minutes, then season with salt, pepper, and a bit of sugar. Remove from heat.
  2. Melt piece of butter in oval skillet or pan. Add wine. Lay in 2 fillets. Cover with mushrooms. Top with remaining 2 fillets. Cut foil to fit pan. Coat