1793 Paupiettes de Merlan

Preparation info
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By Auguste Escoffier

Published 1903

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Remove the fillets and coat the inside of each with Fish Forcemeat; roll up into the shape of a barrel and keep in shape by tying with thread. Paupiettes of whiting are poached in the same way as Paupiettes of Sole and may be served with any of the sauces and garnishes used for sole.