1615 Brocheton en Matelote à la Rémoise

Name: Brocheton en Matelote à la Rémoise
Cuisine: France
Ingredients: pike; court-bouillon; champagne; vegetables; herbs; mushrooms; soft roes; clarified butter; truffle; bread

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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 vegetabl