Chapter XIV · Fish · No. 1012
Built upon: No. 66Butter Sauce
1012—Filets de Maquereau au Persil
Raise the fillets as before, and poach them in a white-wine court-bouillon with one-half oz. of parsley leaves per pint. Drain them; skin them; set them on a long dish, and cover them with a parsley sauce. This latter is a butter sauce (No. 66, Butter Sauce) to which some freshly-chopped parsley is added at the last moment.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1012, p. 341. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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