375 Garnish à la Dieppoise

For Fish

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

100 g ( oz) shelled prawns; 30 nice mussels poached in white wine and bearded. White Wine Sauce with the addition of the reduced cooking liquor from the fish being prepared.