1842 Rougets à la Polonaise

Name: Rougets à la Polonaise
Cuisine: France
Ingredients: fish stock; egg yolks; (double) cream; fish; white breadcrumbs; butter; red mullets; flour; clarified butter

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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

Separately, reduce 4 dl (