1066 Thon Marinette

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Arrange overlapping in a ravier, slices of tunny fish and small firm tomatoes and very thin slices of spring onions. Place a border of sliced cooked potatoes around the dish and sprinkle with ordinary salad dressing.