Garniture à la Boitelle (Boitelle Garnish, for Fish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 250 grammes raw mushrooms
- butter
- excellent fumet
- the cooking liquor of the fish
Instructions
- Slice the very fresh raw mushrooms into thick slices.
- Stew them in butter together with the fish, moistening the fish very sparingly with excellent fumet.
- Serve with the fish's cooking liquor mounted with butter.