Garniture à la Mirette (Mirette Garnish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pommes de terre Mirette
- the deglazing base from the pan
- a thread of meat glaze
- butter
Instructions
- Prepare pommes de terre Mirette as given in the Chapter on Vegetables and mould them into 10 small timbales.
- Add a thread of meat glaze to the deglazing base and finish it with butter.
- Serve the sauce with the garnish.