Chapter XIV · Fish · No. 887
887—Filets de Soles Miramar
Divide each of the fillets into slices; season them and cook them in butter. Cut fifteen roundels (one-third inch thick) of egg-plant; season, dredge, and toss them in butter, taking care to keep them very crisp.
Take a timbale of suitable size, and line its sides with a layer (three-quarters inch thick) of pilaff rice.
Put the roundels of egg-plant and the sliced fillets of sole (mixed and tossed together for a moment) in the middle of the dish.
Just before serving, sprinkle with one oz. of lightly-browned butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 887, p. 298. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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