Sole and Salmon Turban: Janine not Keen on Mousseline
This type of recipe is right out of Escoffier’s playbook. I learned how to make it at the Ecole Ritz Escoffier in Paris. The school is located right across the hall from the very same kitchens that August Escoffier himself once presided over. I really enjoy this type of cooking. It is labor intensive and […]
