1615 Brocheton en Matelote à la Rémoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut a small pike or 2 smaller ones depending on size, into sections and poach them in a Champagne Court-bouillon, strongly flavoured with herbs and vegetables. Strain the Court-bouillon and reduce it to prepare a sauce in accordance with the method for Matelote à la Marinière.

Place the pike on a dish, coat with the sauce and garnish it with poached soft roes; mushrooms; sliced truffle and heart-shaped Croûtons of bread fried in clarified butter.