Chapter XIV · Fish · No. 895
895—Filets de Soles Polignac
Fold the fillets, and poach them in one-quarter pint of white wine, a few tablespoonfuls of the cooking-liquor of mushrooms, and a piece of butter about the size of a walnut.
Dish the fillets in an oval. Reduce the cooking-liquor to half; thicken it by means of two tablespoonfuls, bare, of fish velouté; finish the sauce with one oz. of butter, and add thereto three small, cooked, finely-minced mushrooms, and one tablespoonful of a julienne of truffles.
Coat the fillets with sauce, and set to glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 895, p. 300. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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