Pike with Parsley Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pike (whole or in slices)
- court-bouillon (poaching liquid) with parsley
- parsley sauce
- potatoes, boiled English style
Instructions
- Poach the pike (whole or cut into slices) in a court-bouillon (poaching liquid) enriched generously with parsley. Transfer the cooked pike to a serving dish lined with a napkin.
- Serve simultaneously with parsley sauce and a timbale of boiled potatoes (English style).