Chapter XIV · Fish · No. 782

782—The Cooking of Fish au Gratin

I described all the details of this method under Complete Gratin (No. 269, Complete Gratin), to which I must ask the reader to refer. This process is best suited to small fish, such as sole, whiting, red mullet, chicken-turbot, &c.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 782, p. 267. London: William Heinemann. Translation of Le Guide Culinaire (1903).

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