1602 Brochet au Bleu

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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For this preparation choose for preference, a medium-sized pike and follow the recipe for au Bleu as indicated at the beginning of this Chapter under the Cooking Methods for Fish. Serve it accompanied with melted butter if served hot, or Sauce Ravigote à l’Huile if cold.