Auguste Escoffier

1233 Rastegaïs

Russian Hors-d’oeuvre

Preparation info
    • Difficulty

      Easy

Appears in

#27Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

These are made as for Piroguis à la Moscovite replacing the cooked white fish with a Salpicon of raw salmon.