Chapter XIV · Fish · No. 1023
Built upon: No. 1014Merlan à l’Anglaise
1023—Merlan à la Richelieu
Prepare six “Merlans à l’anglaise,” No. 1014, Merlan à l’Anglaise. Lay thereon a few slices of truffle. Or dish them simply on their sides; garnish their top surfaces with the butter prescribed above, and put a row of truffle slices on the butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1023, p. 344. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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