Paupiettes of Whiting
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- whiting
- forcemeat
Instructions
- Lift the fillets from the whiting.
- Mask the inner side with a layer of forcemeat.
- Roll them into cork shapes and secure with a few turns of thread.
- Poach them as paupiettes of sole are poached.
- Finish with almost any of the garnishes used for fillets of sole.