Mackerel à la Boulonnaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- mackerel
- strongly vinegared court-bouillon
- mussels
- sauce au Beurre
Instructions
- Cut the mackerel into large sections and poach them in a strongly vinegared court-bouillon.
- Drain the sections, skin them and dish them.
- Surround them with poached mussels.
- Mask with sauce au Beurre moistened in part with the court-bouillon strained through a cloth.