1854 Sardines à la Havraise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Remove the heads and fins from the sardines, carefully cut open along the backs and completely remove the bones from the insides. Coat the insides of the fillets with Fish Forcemeat and reform the fish. Shallow poach in white wine and when cooked, drain well.

Arrange on a dish, coat with Sauce Vin Blanc and decorate with a little piped Fish Glaze. Finally, surround with large, breadcrumbed and deep fried mussels.