Rougets à la Bordelaise (Red Mullet with Sauce Bordelaise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- red mullet
- clarified butter
- sauce Bordelaise au vin blanc
Instructions
- Score the red mullet and season them.
- Cook them in clarified butter.
- Serve a sauce Bordelaise made with white wine at the same time.