1856 Sardines à la Menagère

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare and stuff 12 sardines with Fish Forcemeat as for Sardines à la Havraise; sprinkle a little finely chopped shallot in a buttered gratin dish and arrange the sardines on top. Surround with 250 g (9 oz) sliced mushrooms, moisten with a little white wine, sprinkle with melted butter and poach in a medium oven. When cooked, add a little lemon juice, sprinkle with chopped parsley, chervil and tarragon, and serve.