Chapter XIV · Fish · No. 890
Built upon: No. 948Homard à la New-burg (with raw lobster)No. 949Homard à la New-burg (with the lobster cooked)
890—Filets de Soles New-burg
Prepare a lobster à la New-burg, in accordance with one of the recipes given (No. 948, Homard à la New-burg (with raw lobster) and No. 949, Homard à la New-burg (with the lobster cooked)). Cut the tail into as many slices as there are fillets of sole, and keep them hot.
Cut the remainder of the lobster meat into dice, and add these to the sauce. Fold the fillets of sole, and poach them in fish fumet. Arrange them in an oval on a dish; lay a slice of lobster upon each fillet, and coat with the lobster-sauce combined with the dice, prepared as directed above.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 890, p. 299. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →