Sardines and Royans

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Fresh sardines and Royans which are a type of large sardine, lend themselves to numerous preparations. Monsieur Caillat’s book 150 Manières d’Accommoder les Sardines is devoted solely to these fish and is recommended to anyone wishing to utilize them for their menus.

The following recipes have been selected from his work.

© 1903 All rights reserved. Published by Taylor and Francis.