Fillets of Sole Véron
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- melted butter
- fine fresh breadcrumbs
- clarified butter
- Sauce Véron
Instructions
- Season the sole fillets.
- Dip them in melted butter, then roll them in fine fresh breadcrumbs.
- Cook them in clarified butter.
- Arrange the fillets on a bed of Sauce Véron.