Pike with Sauce Persil
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pike
- court-bouillon
- parsley
- sauce Persil
- boiled potatoes
Instructions
- Take the pike whole or in slices and cook it in a court-bouillon strongly reinforced with parsley.
- Dish it up on a napkin.
- Serve at the same time a sauce Persil and a timbale of boiled potatoes.