363 Garnish Chambord

For Large Braised Fish

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 Quenelles of truffled fish forcemeat moulded with spoons; 5 large decorated long oval Quenelles; 200 g (7 oz) small grooved button mushrooms; 10 thick slices of soft roes, seasoned, floured and sautéed in butter; 200 g (7 oz) truffles trimmed in the shape of olives; 10 trussed or untrussed crayfish, cooked in Court-bouillon; 10 Croûtons cut in the shape of cockscombs and fried in butter.

The sauce is prepared from the braising liquor.