Chapter XIV · Fish · No. 872
872—Filets de Soles aux Crevettes
Fold the fillets, and poach them in fish fumet.
Dish them in an oval; garnish the middle with one oz. of shelled shrimps’ tails, kept very hot, and coat the fillets and the garnish with shrimp sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 872, p. 294. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →