FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
WALEWSKA (A LA)
Excerpted from Montagne, Prosper. 1961. Larousee Gastronomique. The Encyclopedia of Food, Wine & Cookery. Crown Publishers, Inc., New York.
is a method of preparing fish, particularly fillets of sole. Fish cooked in this way is poached in fish fumet, set on a firepoof dish, garnished with slices of spiny lobster and truffles and coated with Mornay sauce with spiny lobster butter.