2079 Turbotin Soufflé Reynière

Name: Turbotin Soufflé Reynière
Cuisine: France
Ingredients: anchovy fillets; fish; white mushroom; soft roes; mushrooms; turbot; lobster forcemeat; mousseline forcemeat

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare the young turbot in the same way as for Turbotin à la Feuillantine, using a Mousseline forcemeat of whiting instead of lobster forcemeat; poach in the same way, drain well and place on a suitable dish.</