Nageoires de Tortue à l’Américaine (Turtle Fins with Sauce à l’Américaine)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Turtle fins
- Sauce à l’Américaine
- As for the braising of a noix de veau
Instructions
- Braise the turtle fins raw, treating them exactly as a noix de veau; the cooking takes about 3 hours.
- When they are cooked, bone them and arrange them on the serving dish.
- Mask them with a sauce à l’Américaine.