371 Garnish à la Commodore

For Whole or Large Cuts of Fish

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 small cassolettes garnished with crayfish tails; 10 Quenelles made from whiting and crayfish butter; 10 nice mussels à la Villeroy. Sauce Normande finished with Crayfish Butter.