Chapter XIV · Fish · No. 1035e
Built upon: No. 1259Côte de Veau Papillote
1035e—Rouget en Papillote
Grill and wrap it in strong, oiled paper between two layers of somewhat thick Duxelle sauce. When about to serve, put the No. 1259, Côte de Veau Papillote for five minutes in the oven, that it may be souffléd.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1035e, p. 348. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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