Dartois aux Filets de Soles (Puff Pastry Dartois with Sole Fillets)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- The preceding Dartois preparation
- Sole forcemeat with cream
- Raw sole fillets
Instructions
- Proceed exactly as for the preceding Dartois.
- Replace the whiting forcemeat with sole forcemeat with cream.
- Substitute fine aiguillettes of raw sole fillets for the anchovy fillets.