Filets de Sole à l'Anglaise (Fillets of Sole in the English Manner)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- fillets of sole
- fine fresh breadcrumb
- clarified butter
- Beurre à la maître d'hôtel
Instructions
- Crumb the fillets of sole à l'anglaise with fine fresh breadcrumb.
- Cook them in clarified butter.
- Arrange them on a hot dish.
- Cover them with Beurre à la maître d'hôtel, previously softened.