1770 Filets de Maquereau à la Dieppoise

Name: Filets de Maquereau à la Dieppoise
Cuisine: France
Ingredients: white wine; butter; mushroom cooking liquor; fish; white wine; mussel cooking liquor

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Shallow poach the fillets with a little mushroom cooking liquor, white wine and butter. Drain well, remove the skin, arrange on an oval dish and surroun