Fillets of Sole à la Cancalaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- butter
- oyster liquor
- 25 grammes shrimp tails
- 6 oysters
- sauce Normande
Instructions
- Fold the fillets and poach them with butter and oyster liquor.
- Arrange them in a turban.
- Place 25 grammes of shrimp tails and 6 poached and bearded oysters in the middle.
- Reduce the cooking liquor, add it to sauce Normande and mask the dish with it.