2074 Turbotin au Gratin

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Proceed in the same manner as for Sole au Gratin taking account of the size of the fish so as to obtain at the same time, the cooking of the fish, the reduction of the sauce and the formation of the Gratin. See the theory of complete Gratin.