Fillets of Sole Coudé

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Poach the fillets lengthwise with butter and mushroom cooking liquor.
  2. Arrange them and coat them with sauce au Vin blanc.
  3. With a spoon, form a cross on the sauce.
  4. Surround the fillets with buttered tomato purée piped in a cord the thickness of a spaghetti.
  5. Glaze quickly.

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