1606 Grenadins de Brochet à l’Oseille

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut the Grenadins as in the previous recipe and lard with strips of gherkin and blanched red carrot, alternating the two colours. Place in a pan containing a little hot clarified butter to set the flesh quickly. Add a little Fish Stock made from the trimmings of the pike and poach in the oven, basting from time to time. Glaze at the last moment.

Arrange the Grenadins in a circle on a round dish and pour a sauce in the centre, prepared from the reduced cooking liquid, thickened with a little fish Velouté and enriched with 150 g (5 oz) butter.

Serve accompanied with a dish of a purée of sorrel.

Part of