1634 Bordure de Laitances Mornay

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut some poached soft carp roes into fairly thick slices and place them inside a small border of Duchesse potato, piped on a round dish and coloured in the oven. Cover with Sauce Mornay and glaze in a very hot oven or under the salamander.