373 Garnish Daumont

For Fish

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 large mushrooms cooked in butter, each garnished with 6 halves of crayfish tails bound with Sauce Nantua; 10 small round Quenelles made of fish and cream forcemeat and decorated with truffle; 10 thick slices of soft roe, egg and bread-crumbed and deep fried. Sauce Nantua.