Chapter XIV · Fish · No. 902
902—Filets de Soles Victoria
Fold the fillets, and poach them in fish fumet.
Arrange them in an oval on a dish, and garnish the centre with three oz. of the meat from the tail of the spiny lobster, and one oz. of truffle in dice per every four fillets.
Coat the fillets and the garnish with Victoria sauce, and set to glaze quickly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 902, p. 302. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →