Sole Fillets Grand-Duc
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sole fillets
- Mushroom cooking liquor
- 3 small shelled crayfish tails between each fillet
- Truffle
- Sauce Mornay
- Asparagus tips
- Butter
Instructions
- Fold the fillets and poach them with mushroom cooking liquor.
- Arrange them in a crown, the points turned toward the middle of the dish.
- Place 3 small shelled crayfish tails between each fillet, and a fine slice of truffle in the middle.
- Coat with sauce Mornay and glaze.
- As the fillets come out of the oven, arrange in the middle a bouquet of asparagus tips bound with butter.