Sardines à la Saint-Honorat (Sardines, Saint-Honorat Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sardines
- coating à l'anglaise
- tomatoes
- butter
- sauce Paloise
Instructions
- Bread the sardines à l'anglaise and fry them by the « à la Colbert » method.
- Dress them in a crown on an oval dish.
- Garnish the middle with crushed tomatoes melted in butter.
- Surround with sauce Paloise.