Filets de Sole Régence (Fillets of Sole Régence)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- truffled fish forcemeat
- Chablis wine
- butter
- garnish and sauce as for Sole Régence
Instructions
- Mask the fillets with truffled fish forcemeat and fold them.
- Poach them with Chablis wine and butter.
- Arrange them in a turban and complete as directed for Sole Régence.