1835 Rougets à la Livournaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.