James Peterson

Fillets of Sole Thermidor

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Method

Prepare Sole Bercy, but finish the sauce with 1 to 2 teaspoons (5 to 10 milliliters) Dijon mustard