Chapter XIV · Fish · No. 889
889—Filets de Soles Nelson
Fold the fillets, and poach them in fish fumet.
Arrange them in a circle on a dish; coat them with white-wine sauce, and glaze quickly.
Garnish the centre of the dish with a pyramid of potato-balls cooked in butter and of a light-brown colour. Surround the fillets with poached milt.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 889, p. 299. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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