Sole Fillets with Oysters
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sole fillets
- Butter
- 8 oysters
- Sauce Normande
Instructions
- Fold the fillets and poach them with butter and the liquor of the oysters kept for the garnish.
- Arrange the fillets in a turban.
- Poach and beard the 8 oysters and place them in the middle.
- Reduce the poaching liquor, add it to sauce Normande, and coat the dish with it.