1668 Darne de Saumon à l’Ecossaise

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach the Darne in White Wine Court-bouillon and serve accompanied with Sauce Hollandaise containing a fine Brunoise of vegetables stewed in butter and a little White Bouillon.