Chapter XIV · Fish · No. 900
900—Filets de Soles Vénitienne
Fold the fillets, and poach them in fish fumet.
Arrange them in a circle on a dish, alternating them with thin crusts, in the shape of hearts, fried in butter. Coat with Venetian sauce combined with the reduced cooking-liquor of the fillets.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 900, p. 301. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →