Chapter XIV · Fish · No. 905
Built upon: No. 894Filets de Soles Olga, otherwise “Otero”
905—Filets de Soles Wilhelmine
Prepare some potato shells as directed under “Filets de soles Olga” (No. 894, Filets de Soles Olga, otherwise “Otero”). Garnish them with a tablespoonful of cucumber with cream; put a fillet of sole into each garnished shell, a fine Zeeland oyster on each fillet, and cover with Mornay sauce.
Set to glaze quickly, and dish on a napkin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 905, p. 303. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →