1023 Poutargue de Mulet

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is a commercial product obtained from the Far East; it consists of the salted and pressed roes of mullet shaped in the form of a flat sausage.

To serve

Cut into very thin slices, arrange in a dish and sprinkle with oil and lemon juice.