Chapter XIV · Fish · No. 876
876—Filets de Soles Grand Duc
Fold the fillets of soles over, and poach them in fish fumet and the cooking-liquor of mushrooms. Arrange them in an oval on a dish, with their tails pointing inwards; place a fine slice of truffle in the middle of each fillet, and between each of the latter three shelled crayfishes’ tails.
Coat with Mornay sauce, and set to glaze quickly.
When taking the dish from the oven, set in its centre a fine heap of very green asparagus-heads, cohered with butter at the moment of dishing.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 876, p. 295. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →