👨🍳 Learn from Le Cordon Bleu and save 25% on Premium Membership 👩🍳
Advertisement
Auguste Escoffier
By Auguste Escoffier
Published 1903
Gudgeon are usually deep fried. They may also be prepared à la Meunière but it is essential in this case that they are well coloured and cooked very crisp.
They are also used as a garnish, prepared en Manchon.