Soft Roes à la Maréchale
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Soft roes
- Melted butter
- Breadcrumbs
- Clarified butter
- Sauce Périgueux
Instructions
- Poach the soft roes and sponge them dry.
- Dip them in melted butter and crumb them à l’anglaise.
- Colour them in clarified butter.
- Dish them on a napkin and serve sauce Périgueux with them.