Fillets of Sole à la Walewska
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- fish fumet
- 3 langoustine tails
- butter
- 6 fine slices of raw truffle
- fine Sauce Mornay
Instructions
- Poach the sole fillets lengthwise in fish fumet.
- Cut 3 langoustine tails in two lengthwise and stew them in butter, covered, with 6 fine slices of raw truffle.
- Arrange the fillets and surround them with the langoustine tails and truffle.
- Coat with a fine Sauce Mornay and glaze briskly.