Sole Fillets Montrouge
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sole fillets
- Mushroom cooking liquor
- Cooked mushrooms
- Sauce Béchamel
- Mushroom purée
- Butter
Instructions
- Fold the fillets and poach them in mushroom cooking liquor.
- Arrange them in a turban.
- Bind a mince of cooked mushrooms with sauce Béchamel and garnish the middle with it.
- Add a third of mushroom purée to sauce Béchamel, mount it with butter, and coat the fillets with it.