1814 Morue à la Lyonnaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Slice 150 g (5 oz) onion and cook to a light colour in a little butter. Add 400 g (15 oz) potatoes which have been sliced and also sauteed in butter; the fish which has been freshly cooked and flaked; a little salt and pepper, and a pinch of coarsely chopped parsley. Toss over for a few minutes to reheat, adding 2 tbs vinegar at the last moment and serve in a deep dish.