1857 Sardines à la Niçoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Carefully fillet 12 sardines and coat each with a layer of very thick cold Duxelles, roll up the fillets in the form of Paupiettes and wrap them in pairs in the flowers of vegetable marrow. Place in a buttered shallow pan, season and shallow poach with a little Fish Stock.

When cooked, arrange in a deep dish. Lightly thicken the cooking liquid with Beurre Manié and add a little purée of anchovy; pour this sauce over the sardines and serve.