Chapter XIV · Fish · No. 997
Built upon: No. 778The Cooking of Fish à la Meunière
997—Laitances à la Meunière
Prepare them whole or in collops, in pursuance of the directions given under “The Cooking of Fish à la Meunière” (No. 778, The Cooking of Fish à la Meunière).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 997, p. 337. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →