Chapter XIV · Fish · No. 878
878—Filets de Soles Judic
Fold, and poach the fillets in butter and lemon juice.
Arrange them in an oval round a dish, laying each upon a nice little braised and trimmed half lettuce, and place upon each fillet a quenelle of sole mousseline-forcemeat in the shape of a flattened oval, poached at the time of dishing up.
Coat with Mornay sauce and glaze quickly. When taking the dish out of the oven, encircle the fillets of sole with a thread of buttered meat-glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 878, p. 296. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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