1835 Rougets à la Livournaise

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Arrange the fish in a buttered dish and cover with some roughly chopped flesh only of tomato stewed in butter, some chopped onion cooked in oil and a touch of crushed garlic.

Sprinkle with breadcrumbs and oil and gratinate in a hot oven. On removing from the oven, finish with a few drops of lemon juice and some chopped parsley.