1596 Barbeau à la Bourguignonne

Name: Barbeau à la Bourguignonne
Cuisine: France
Ingredients: wine; beurre manié; red wine; fish; butter; fish kettle; bouquet garni; mushroom trimmings

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Place the barbel in a buttered fish kettle with a Bouquet garni and some mushroom trimmings.

Add sufficient red wine to come halfway up the <