Chapter XIV · Fish · No. 875
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)No. 830Sole Saint-Germain
875—Filets de Soles Déjazet
Treat the fillets of sole No. 174, Anglaise (for Egg-and-bread-crumbing) and grill them as explained under No. 830, Sole Saint-Germain.
Dish them, cover them thinly with half-melted tarragon butter, and deck each fillet with five or six parboiled, tarragon leaves.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 875, p. 295. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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