Chapter XIV · Fish · No. 1030
Built upon: No. 829Sole à la Hollandaise
1030—Cabillaud Salé, or Morue à la Hollandaise
Proceed exactly as for “Sole à la Hollandaise” (No. 829, Sole à la Hollandaise). Both kinds suit this preparation.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1030, p. 346. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →