Sole Fillets Héloïse
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sole fillets
- Butter
- 2 medium raw mushrooms
- Preparation as for Filets de Sole à la Bercy
Instructions
- Butter a dish and scatter over its bottom 2 medium raw mushrooms, chopped.
- Arrange the fillets on it at full length.
- Treat them as for Filets de Sole à la Bercy.