Chapter XIV · Fish · No. 1004
Built upon: No. 1018Filets de Merlan au GratinNo. 268Gratins
1004—Éperlans au Gratin
Proceed as for “Merlans au Gratin” (No. 1018, Filets de Merlan au Gratin), but allowing for the difference between the sizes of the two fish, put the smelts in a fiercer oven than the whiting, in order that they may be cooked simultaneously with the formation of the No. 268, Gratins.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1004, p. 339. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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