Fillets of Sole with Mushrooms
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- mushroom cooking liquor
- 8 small cooked mushrooms
- sauce Champignons
Instructions
- Fold the fillets and poach them with mushroom cooking liquor.
- Arrange them in a turban and fill the centre with 8 small cooked, very white mushrooms.
- Reduce the cooking liquor, add it to sauce Champignons and coat the dish with it.