Garniture à la Nivernaise (Glazed Carrot and Onion Garnish, For Butcher's Cuts)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Garniture à la Nivernaise:
- 500 grammes carrots
- consommé
- 300 grammes small onions
- butter
- The braising stock of the piece
- Garniture à la Normande:
- 10 oysters
- 10 mussels
- 10 small mushroom caps
- 100 grammes shelled shrimp tails
- 10 slices of truffle
- 10 medium crayfish
- court-bouillon
- 10 gudgeon
- 10 small diamond-shaped croûtons of pain de mie
- butter
- Sauce Normande
Instructions
- Garniture à la Nivernaise: turn 500 grammes of carrots into olive shapes, cook them in consommé and glaze them.
- Glaze 300 grammes of small onions in butter.
- Serve with the braising stock of the piece.
- Garniture à la Normande (for fish): poach and beard 10 oysters and 10 mussels.
- Prepare 10 small mushroom caps, 100 grammes of shelled shrimp tails and 10 slices of truffle.
- Truss 10 medium crayfish and cook them in court-bouillon.
- Bread 10 gudgeon, or small smelts, in manchons.
- Fry 10 small diamond-shaped croûtons of pain de mie in butter at the last moment, or bake puff-pastry fleurons blind.
- Serve with Sauce Normande.