1618 Brocheton à la Valvins

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By Auguste Escoffier

Published 1903

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Remove the skin from one side of a small pike and lard this bare area with anchovy fillets. Wrap completely in oiled paper and roast in the oven; serve accompanied with a well flavoured Sauce Ravigote, or Beurre à la Maître d’Hôtel flavoured with <