Alose Grillee a l'Oseille (Grilled Shad with Sorrel)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- shad
- 600 grammes sorrel
- 100 grammes butter
Instructions
- Treat the shad exactly as for Alose Grillee, whether whole or cut into slices.
- Melt down 600 grammes of sorrel, braise it and serve it in a timbale.
- Melt 100 grammes of butter and serve it in a sauceboat.