Turbotin au Chambertin ou au Champagne (Chicken Turbot in Chambertin or in Champagne)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 turbotin
- the Sole au Chambertin or Sole au Champagne preparation
- Julienne of sole fillets
Instructions
- Proceed as for the soles au Chambertin or au Champagne, using a turbotin.
- Increase the garnish of Julienne of sole fillets accordingly.