Dishing Up and Garnish
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
CrustaceansMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Method
Chef Wood
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- Surround the darne by medium-sized mushrooms stewed in butter and garnished with small crayfish tails cohered by means of a few tablespoonfuls of Nantua sauce;
- small round quenelles of mousseline forcemeat for fish, decorated with truffles, and some slices of milt treated à l’anglaise, and fried when about to dish up.
- Serve the Nantua sauce separately.
Plating
Cookware for this recipe
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Frying pan