Chapter XIV · Fish · No. 873
873—Filets de Soles Chauchat
Poach the fillets of sole, folded, in butter and lemon juice.
Coat the bottom of a dish with Mornay sauce, and set the fillets of sole thereon in the form of an oval. Surround the fish with roundels of cooked potatoes turned to the shape of corks.
Cover the fillets and the garnish with Mornay sauce, and glaze quickly in a fierce oven or at the salamander.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 873, p. 294. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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