1785 Merlans en Lorgnette au Gratin

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


Carefully remove the skin and separate the fillets as indicated for Merlans en Lorgnette. Spread the outside of the fillets with a layer of Fish Forcemeat mixed with chopped Fines Herbes and roll each fillet up into the shape of a Paupiette still attached to the head.

Arrange the whit