Filets à la Maréchale

Fillets with 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

Dip fillets in cream and flour. Brown, then sauté 2 minced truffles in a chunk of butter and pour over the fillets. Decorate with <