1769 Filets de Maquereau Bonnefoy

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the fillets then flour and cook them à la

Meunière. Arrange on a hot dish, cover with Sauce Bordelaise Bonnefoy and serve accompanied with a dish of plain boiled potatoes.