Nageoires de Tortue au Madère (Turtle Fins with Madeira)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Turtle fins
- The braising fonds
- Arrow-root
- A little old Madère
Instructions
- Braise the turtle fins in one of the two ways indicated above, then bone them and arrange them.
- Reduce the braising fonds and thicken it with arrow-root.
- Add a little old Madère and pour the sauce over the pieces of turtle.