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Soles and Fillets of Soles: Alexandra (B)

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By Louis Saulnier

Published 1914

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Fillets, poach, decorate with tomatoes, mushrooms and truffles, dress in a circle, garnish with collops of lobster and noisettes potatoes cooked à l’anglaise, asparagus heads between each fillet, coat with white wine sauce and glaze.

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