2060 Turbot à la Parisienne

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the fish as for Turbot Daumont, arrange it on a serving dish and brush the surface with a little butter. On top of the turbot place a cooked lobster of which the flesh of the tail has been removed, cut into slices and arranged overlapping on top of its shell. Surround the turbot with Mousselines of whiting and thick slices of soft herring roe.

Serve accompanied with a dish of small plain boiled potatoes and a sauceboat of Sauce Normande, finished with Crayfish Butter and containing sliced truffles and mushrooms.

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