Garniture Matelote (For Fish and Sundry Dishes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 300 grammes small onions
- Butter
- 200 grammes small mushrooms
- 10 small heart-shaped croûtons
- Crayfish cooked in court-bouillon (in certain cases)
Instructions
- Glaze the small onions in butter.
- Cook the small mushrooms.
- Fry the 10 small heart-shaped croûtons in butter.
- In certain cases, add crayfish cooked in court-bouillon.