Turbotin au Gratin (Chicken Turbot au Gratin)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 turbotin
- the Sole au gratin preparation
Instructions
- Proceed as for the Sole au gratin, using a turbotin.
- Regulate the cooking to the size of the piece, so that the fish is cooked, the sauce reduced and the gratin formed at the same time, on the principle of the Gratins complets.