1607 Brochet à la Montebello

Name: Brochet à la Montebello
Cuisine: France
Ingredients: oysters; anchovy butter; crayfish; soft roes; prawns; semolina; herbs; rice; white wine; vegetables; fillets of sole; truffle; fish; cream forcemeat; fish forcemeat; fish; pike

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Carefully clean a nice medium-sized pike and stuff it with a good Fish Forcemeat. If the fish is to be presented on its side, remove the skin from the middle two-thirds of the