Soles et Filets de Solesole and Fillets of Sole

Appears in

Le Guide Culinaire

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

In this section

Stockfish or Morue de Norvege Sechee — Stockfish or Dried Norwegian Salt Cod

Thon—Tunnyfish

Crevettes—Prawns

Crevettes Froids — Cold Prawns

Ecrevisses—Crayfish

Ecrevisses froides

Coquilles Saint-Jacques, or Pelerines

Grenouilles Froides