Chapter XIV · Fish · No. 865
Built upon: No. 939Homard à l’Américaine
865—Filets de Soles Américaine
Arrange the folded fillets in a deep, buttered dish, and poach them in fish fumet.
Drain, and dish them in the form of an oval, letting them overlap one another with their tail-ends hidden. Garnish the centre of the dish with slices of lobster prepared à l’américaine (No. 939, Homard à l’Américaine), and coat the whole with the lobster’s sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 865, p. 292. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →