1791 Filets de Merlan Orly

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Remove the fillets, season and place in a light frying batter. Remove and deep fry in very hot fat. Arrange on a serviette with fried parsley and serve accompanied with Tomato Sauce (see the note at the end of Filets de Sole Orly).