Chapter XIV · Fish · No. 1013
Built upon: No. 107Venetian Sauce
1013—Filets de Maquereau à la Vénitienne
Poach the fillets in a court-bouillon with white wine. Drain them; skin them; set them on a long dish, and cover them with a Venetian sauce (No. 107, Venetian Sauce).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1013, p. 342. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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