1621 Carpe au Bleu

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare the carp au Bleu as indicated for the cooking of fish at the beginning of this Chapter. If it is to be served hot, send with a sauceboat of Melted Butter; if to be served cold, with a sauceboat of Sauce Ravigote a l’Huile.