1844 Filets de Rougets Villeroy

Name: Filets de Rougets Villeroy
Cuisine: France
Ingredients: lemon; lemon juice; oil; bayleaf; onion; salt; pepper; parsley stalks; fried parsley; egg

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Remove and trim the fillets, place in a dish and marinate with oil, lemon juice, salt, pepper, parsley stalks