Garniture à la Montreuil (Garnish for Fish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 20 potatoes
- Sauce Vin blanc
- Sauce Crevettes
Instructions
- Turn 20 potatoes and cook them à l'anglaise.
- Arrange them as a border around the fish being treated.
- Coat the fish with Sauce Vin blanc.
- Coat the potatoes with Sauce Crevettes.