Sardines à l'Antiboise (Sardines, Antibes Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sardines
- flour
- coating à l'anglaise
- oil
- fondue of tomatoes à la Provençale
Instructions
- Remove the heads and backbones from the sardines.
- Pass them in flour and bread them à l'anglaise.
- Fry them in oil.
- Dress them in a crown with a fondue of tomatoes à la Provençale in the middle.