Fillets of Sole à la Chivry
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- fumet de poisson
- thin heart-shaped croûtons
- sauce Chivry
Instructions
- Fold the fillets and poach them in fumet de poisson.
- Arrange them in a turban, alternating them with thin heart-shaped croûtons fried in butter.
- Coat with sauce Chivry.