1721 Various Methods of Preparing Nonnats

Name: Various Methods of Preparing Nonnats
Cuisine: France
Ingredients: aspic; butter; omelette; court-bouillon; salad

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Nonnats may be sautéed in butter and served as they are, sauteed in butter as before and served with an omelette, or poached in Court-bouillon, allow