1560 The Cooking of Fish au Gratin

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This method is applied particularly to small whole fish such as sole, red mullet, whiting and young turbot, etc. The theory of cooking au Gratin can be found in the Chapter on Relevés and Entrées.

Part of