1168 Croûtes aux Foies de Raie

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare some bread Croûtes as in the preceding recipe. Poach skate livers in a strongly flavoured Court-bouillon, drain them well and cut into dice. Fill the Croûtes with this liver and sprinkle with Brown Butter, a few drops of lemon juice and finally a little chopped parsley.