The braising of fish (Le braisage des poissons) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 269) by Auguste Escoffier

  • white wine
  • bacon
  • Show all ingredients...

  • EYB Comments

    Can substitute salmon steaks, trout, or chicken turbot for whole salmon; and red wine for white wine. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Can substitute salmon steaks, trout, or chicken turbot for whole salmon; and red wine for white wine. See recipe for variations.

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