1836 Filets de Rougets Maréchal

Name: Filets de Rougets Maréchal
Cuisine: France
Ingredients: fish; truffle; clarified butter; white breadcrumbs; melted butter

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Remove the fillets from the fish, season, brush with melted butter then coat with white breadcrumbs mixed with some very finely chopped truffle. Care