2060 Turbot à la Parisienne

Name: Turbot à la Parisienne
Cuisine: France
Ingredients: truffles; mushrooms; boiled potatoes; crayfish butter; cooked lobster; roe; butter; turbot; fish

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Cook the fish as for Turbot Daumont, arrange it on a serving dish and brush the surface with a little butter. On top of the turbot