Garniture à l'Alsacienne (Alsatian Garnish, for Large Cuts of Butcher's Meat, Fillets of Beef, Tournedos)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 tartlet crusts
- braised sauerkraut
- ham
- thickened veal gravy (jus de veau lié)
Instructions
- Fill the tartlet crusts with braised sauerkraut.
- Finish each tartlet with a round of ham.
- Serve with thickened veal gravy.