Garniture à la Chauchat (For Fish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 500 grammes long potatoes
- sauce Mornay
- melted butter
Instructions
- Boil 500 grammes of long potatoes in water, turn them to cork shapes and cut them into thick slices.
- While they are still quite hot, overlap them as a border around the fish being prepared.
- Cover the fish with sauce Mornay.
- Moisten the potatoes with melted butter and glaze briskly.