Fillets of Sole Floréal
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- fish forcemeat
- mushroom cooking liquor
- butter
- asparagus tips
- sauce Vin blanc
- Beurre printanier
- carrot
- Consommé
- chervil sprigs
Instructions
- Mask the fillets with fish forcemeat, roll them into paupiettes and poach them with mushroom cooking liquor and butter.
- Fill the bottom of small cocottes with asparagus tips bound with butter.
- Place a paupiette in each cocotte and coat it lightly with sauce Vin blanc finished with Beurre printanier, of a very delicate shade.
- Cook the fluted rounds of carrot down in Consommé.
- Place a thin round of carrot on each paupiette, with a well-green sprig of chervil in the middle of it.