1819 Vol-au-Vent de Morue

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Finely shred 150 g (5 oz) onion and cook without colour in a little butter; add the freshly poached and flaked fish and mix with the required amount of Sauce Béchamel and 1 dl ( fl oz or ½ U.S. cup) cream.

Finally mix in 125 g ( oz) butter and 150 g (5 oz) fairly thick slices of truffle. Fill the Vol-au-vent case with the mixture and serve hot.