Grilled Barbillon
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- barbillon
- oil
- Beurre d'échalote
- 25 grammes shallots
Instructions
- Score the barbillon finely and season it.
- Sprinkle it with oil and grill it gently.
- Serve with Beurre d'échalote; or with Beurre maître d'hôtel to which 25 grammes of chopped and strongly blanched shallots have been added per 100 grammes of butter.