Fillets of Sole Cubat
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- mushroom cooking liquor
- butter
- mushroom purée
- 2 slices of truffle
- sauce Mornay
Instructions
- Poach the fillets lengthwise with mushroom cooking liquor and butter.
- Mask the bottom of the serving dish with mushroom purée and arrange the fillets on it.
- Place 2 slices of truffle on each fillet.
- Coat with sauce Mornay and glaze.