The grilling of fish (Le grillage 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

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

Accompaniments: Devilled sauce (Sauce diable); Robert sauce Escoffier (Sauce Robert Escoffier); Chivry or ravigote butter (Beurre Chivry ou ravigote); Butter a la maitre d'hotel (Beurre à la maitre d'hotel); Anchovy butter (Beurre d'anchois)

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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