Garnish à la Dubarry (For Large Cuts of Meat, Noisettes and Tournedos)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- 10 small bouquets of cauliflower
- Sauce Mornay
- grated cheese
- base juices of the joint
Instructions
- Mould 10 small bouquets of cauliflower into balls.
- Coat them with Sauce Mornay.
- Sprinkle with grated cheese and gratinate.
- Serve with the base juices of the joint, or with a deglazing.