1861 Sardines à la Toulonnaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Remove the heads from the sardines, carefully cut open along the back and completely remove the bones from the insides. Coat the insides of the fish with whiting and cream forcemeat and re-form the fish. Shallow poach the sardines in a little Fish Stock and when cooked, drain them, arrange in a circle on a suitable dish and fill the centre pyramid shape with poached and bearded mussels. Coat with a well finished Fish Velouté.