Barquettes of Fillets of Sole
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- baked barquette cases
- fillets of sole
- truffles
- mushrooms
- sauce Normande
Instructions
- Bind a salpicon of fillets of sole, truffles and mushrooms with sauce Normande.
- Fill the bottoms of the barquettes with it.
- Coat lightly with the same sauce.
- Finish with very small escalopes of poached fillets of sole, alternating with slices of very black truffle.