1808 Morue à la Crème

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach the fish, drain, remove the skin and bones and flake the flesh. Place this into the required amount of Cream Sauce and allow to simmer very gently for 10 minutes. Serve in a deep dish.