Auguste Escoffier

2056 Cadgery de Turbot

Kedgeree of Turbot

Preparation info
    • Difficulty

      Easy

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Proceed in the same way as Cadgery de Saumon using freshly cooked turbot instead of salmon.