1220 Piroguis à la Moscovite

Name: Piroguis à la Moscovite
Cuisine: France
Ingredients: hard-boiled eggs; paste; moisten; brioche; pasties; cooked white fish

Preparation info

Appears in

Published 1903

Method

Chop 250 g (9 oz) cooked white fish free from skin and bone, 5 hard-boiled eggs