Sole Fillets Joinville

Name: Sole Fillets Joinville
Cuisine: France
Ingredients: Sole fillets; Mushroom cooking liquor; Butter; Small crayfish claws; Garnish à la Joinville; Sauce Joinville; Truffle; Meat glaze

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Sole fillets
Mushroom cooking liquor
Butter
Small crayfish claws
Garnish à la Joinville
Sauce Joinville
Truffle
Meat glaze

Instructions

Fold the fillets and poach them with mushroom cooking liquor and butter.
Stick a small crayfish claw on each fillet.
Arrange the fillets in a turban, point upward.
Set a garnish à la Joinville in the middle.
Coat fillets and garnish with sauce Joinville.
Place on each fillet a slice of truffle glossed with meat glaze.