Sardines à la Havraise (Sardines, Le Havre Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sardines
- fish forcemeat
- white wine
- sauce Vin blanc
- glace
- large mussels
Instructions
- Remove the heads from the sardines, open them and take out the bones.
- Mask the fillets with fish forcemeat and put them together in pairs.
- Poach them in white wine.
- Dress them and coat with a sauce au Vin blanc.
- Trace a cord of glace on the sauce and surround with large fried mussels.