Fillets of Sole Déjazet
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- Beurre d'estragon
- blanched tarragon leaves
Instructions
- Breadcrumb and grill the fillets as for those à l'Anglaise.
- Arrange them on a half-melted Beurre d'estragon.
- Decorate each fillet with blanched tarragon leaves.