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Soles and Fillets of Soles: Héliopolis

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By Louis Saulnier

Published 1914

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Filleted, folded and poached, dressed on half lobster shell garnished with salpicon of lobster, mushrooms and truffles cohered with white wine sauce, place a collop of lobster on the fillet and coat with Normande sauce mixed with julienne of truffles and mushrooms, glazed.

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