Filets à la Mistral

Fillets with Tomatoes and Mushrooms

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 then flour, and brown. Sauté 2 peeled, chopped tomatoes, 1 cup sliced