1630 Filets de Carpe à la Royale

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


Remove the fillets from a medium-sized carp and skin them; cut the fillets into long slices, place them on a buttered tray and poach carefully under cover with a few aromatic herbs and seasoning, and moistened with a m