1168 Croûtes aux Foies de Raie

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.