1842 Rougets à la Polonaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the red mullets, flour them and shallow fry in clarified butter.

Separately, reduce 4 dl (14 fl ozor 1¾ U.S. cups) Fish Stock by three-quarters, remove from the stove and thicken at the last moment with 2 egg yolks and 4 dl (14 fl ozor 1¾ U.S. cups) (double) cream; season well.

Arrange the fish on a suitable dish, coat with the sauce and sprinkle the surface with white breadcrumbs fried golden brown in butter.