Fillets of Sole à la Diplomate
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- fumet de poisson
- sauce Diplomate
- large slices of truffle
- glace de viande
Instructions
- Fold the fillets and poach them in fumet de poisson.
- Arrange them in a turban and coat with sauce Diplomate.
- Place on each fillet a large slice of truffle glossed with glace de viande.