Char, a la Genoise

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Boil the fish in salt and water.
  2. When done, skin and glaze them.
  3. Dish them up.
  4. Sauce with some Genoise sauce (No. 30).
  5. Garnish with a border of small quenelles of whiting, and crayfish tails.
  6. Send to table.
Original Text
CHAR, A LA GENOISE. BOIL the fish in salt and water, and when done, skin and glaze them; dish them up, sauce with some Genoise sauce (No. 30), garnish with a border of small quenelles of whiting, and crayfish tails, and send to table. * Water Souchet of char is described among the Water Souchets.
Notes
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