Tourville: "Tourville" is the name given, in classic cuisine, to a preparation of lobster which, after cooking in court-bouillon, is peeled and detailed in salpicon, then mixed with sliced mushrooms sautéed in butter, oysters and mussels. (poached and trimmed), and truffle blades.
This mixture is placed in a ring of risotto with Norman sauce; the whole is finally coated with light Mornay sauce, sprinkled with grated cheese and au gratin under the salamander ....
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