Soft Roe Maréchale
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- soft roe (laitances)
- butter, melted
- breadcrumbs and egg wash
- clarified butter
Instructions
- Begin with the soft roe already poached and patted dry. Dip them in melted butter, then coat thoroughly with panure à l'anglaise (breadcrumbs moistened with egg wash). Sauté gently in clarified butter until golden on both sides. Arrange on a folded napkin (serviette) and serve with Périgueux sauce (a sauce made with truffles and demi-glace, enriched with foie gras).