Filets de Soles Pompadour
From A guide to modern cookery, 1909
Serves 2
Lay a fine slice of truffle on each fillet.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 174. The excerpt below is the record exactly as published.
FILETS DE SOLES POMPADOUR Treat the fillets with butter and bread-crumbs, and grill them. Garnish them all round with a thread of very firm béarnaise tomatée. Dish and surround them with a border of Chateau potatoes
Cook this with the app: pantry check, scaling, and the assistant.