Turbot à la Daumont
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 turbot
- Court-bouillon au Chablis
- butter
- Garniture à la Daumont
Instructions
- Cook the turbot as for the Turbot à l'Amiral, but in a court-bouillon au Chablis prepared in advance.
- Drain and arrange the piece, and gloss its surface with a piece of butter.
- Surround it with a garniture à la Daumont arranged in bouquets.