Thon avec Garnitures diverses (Braised Tuna with Various Garnishes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tuna
- sorrel purée
Instructions
- Braise the tuna as indicated for the Thon à la Chartreuse.
- Accompany it, at will, with sorrel purée, spinach, a macédoine of vegetables, a fondue of tomatoes or braised lettuces.