Chapter XIV · Fish · No. 1035b
Built upon: No. 67Bonnefoy Sauce, or White Bordelaise Sauce
1035b—Rouget à la Bordelaise
Grill or sauté the red mullet. At the same time serve a sauce Bordelaise Bonnefoy (No. 67, Bonnefoy Sauce, or White Bordelaise Sauce).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1035b, p. 348. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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