Pike with Various Sauces
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pike
- court-bouillon
- boiled potatoes
- one of the sauces: Câpres
Instructions
- Cook the pike in a court-bouillon.
- Dish it up on a napkin, accompanied by boiled potatoes.
- Serve it with one of the sauces: Câpres, Génevoise, Hollandaise, aux Huîtres, Ravigote or Vénitienne.