Chapter XIV · Fish · No. 891
891—Filets de Soles Orientale
Prepare the fillets exactly as those à la New-burg, but season the sauce with curry.
Having dished and sauced the fillets, set a pyramid of rice à l’Indienne in the middle of the dish, or send the rice to the table separately, in a timbale; either way will be found to answer.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 891, p. 299. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →