1797 Merlans Richelieu

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.