1797 Merlans Richelieu

Name: Merlans Richelieu
Cuisine: France
Ingredients: maître d’hôtel butter; truffle

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare the whiting in the same way as for Merlans à l’Anglaise and finish the dish by placing a line of slices of truffle on the Maître d’Hôtel Butter.