432 Garnish à la Normande

For Fish

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 each of poached and bearded oysters and mussels; 10 small button mushrooms; 100 g ( oz) shelled prawns; 10 slices of truffle; 10 medium-sized trussed crayfish cooked in Court-bouillon; 10 gudgeons or small smelts, prepared en Manchon (1646); 10 small diamond-shaped Croûtons of bread fried in butter at the last moment, or small shapes of puff paste, cooked to a light colour. Sauce Normande.