Filets de Sole New-Burg (Fillets of Sole Newburg)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- Homard à la New-Burg
- fumet de poisson
Instructions
- Prepare a Homard à la New-Burg according to its formula.
- Divide the lobster tail into as many escalopes as there are sole fillets and keep them hot.
- Dice the rest of the lobster flesh and add it to the sauce.
- Fold the fillets and poach them in fumet de poisson.
- Dress them in a turban with an escalope of lobster on each fillet and coat with the lobster sauce containing the diced flesh.