1817 Morue Valencia

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Take a deep dish and place in alternate layers of rice cooked in Fish Stock; freshly poached and flaked salt cod; purée of tomatoes, and rings of onions, seasoned, floured and deep fried in oil. Finish the top with a layer of rice.

Cover the surface with 125 g ( oz) brown butter with the addition of 1 tbsfine white breadcrumbs and arrange quarters of hard-boiled eggs around the edge of the dish.