Skip to main content

Filets de Poisson Gratines, a la Parisienne (Fish Filets Poached in White Wine; Cream and Egg Yolk Sauce)

From Mastering The Art of French Cooking, Volume One (1) (Vol 1)
Cookbook
Author(s): Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn
Page 211
Cuisine: French
Course: Main Courses
Sign in to add a review

Reviews

0 reviews, average rating 0.0 / 5
No reviews available yet.