Esturgeon en Tortue (Sturgeon with Tortue Garnish and Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sturgeon
- Anchovy fillets
- Aromatics
- Garniture Tortue
- Sauce Tortue
Instructions
- Prepare the sturgeon as a fricandeau.
- Lard it with anchovy fillets.
- Braise it on a bed of aromatics.
- Serve it with garniture and sauce Tortue.