1225 Piroguis au Vésiga

Name: Piroguis au Vésiga
Cuisine: France
Ingredients: parsley; boiled eggs; béchamel; puff paste; white bouillon; celery; moisten; paste; pastry

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare and cook 25 g (1 oz) Vésiga in White Bouillon with a piece of celery