Turbot à la Régence
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Turbot
- White-wine court-bouillon
- Pomme Marquise mixture
- Melted butter
- Garniture Régence A
- Truffle
- Oval quenelles
- Crayfish
- Sauce Normande with truffle essence
Instructions
- Prepare a white-wine court-bouillon of Graves or of Sauternes in advance.
- Braise the turbot in it gently and covered.
- Pipe a large garland of pomme Marquise mixture around the dish with a bag fitted with a fluted tube, and dry it in the oven.
- Dish the turbot and gloss it with melted butter.
- Surround it with garniture Régence A, arranged in bouquets.
- Stick a few hatelets of truffle, decorated oval quenelle and trussed crayfish into the turbot.
- Serve with Sauce Normande with truffle essence.