Sardines à la Hyéroise (Sardines, Hyères Style)

Ingredients

• sardines
• white of 3 leeks
• butter
• white wine
• mushroom cooking liquor
• egg yolks
• a point of Cayenne
• chopped parsley
• croûtons fried in butter

Instructions

1. Toss the sliced white of 3 leeks in butter and moisten with half white wine and half mushroom cooking liquor.
2. When the leeks are cooked, poach in this liquor the sardines, stuffed as for « la Havraise ».
3. Dress them on croûtons of the same shape fried in butter.
4. Reduce the cooking liquor, bind it with egg yolks and mount it with butter.
5. Finish with a point of Cayenne and chopped parsley, and coat the sardines.