920 Medaillons d’Anchois

Anchovy Medallions

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Take fillets of anchovy marinated in oil and wrap them around the edges of thick slices of cooked potato or baked beetroot. Fill the centre according to taste with chopped egg, caviare, purée of soft roes etc.