Filets de Soles Mignonette
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients
2
2 ingredients
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ten slices of fresh truffle heated
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two-thirds oz. of butter
Method
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- Cook the fillets in butter, and set them in a hot timbale.
- Surround them with potato-balls the size of peas, raised by means of the round spoon-cutter, and cooked beforehand in butter.
- Lay upon the fillets eight or ten slices of fresh truffle heated in one-sixth pint of very light meat-glaze.
- Finish the glaze in which the slices of truffle have been heated with two-thirds oz.
- of butter and a few drops of lemon juice, and pour it over the fillets and their garnish.
- Serve very hot.