Garniture à la Montpensier (Garnish for Noisettes, Tournedos and Poultry)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- asparagus tips
- butter
- very black truffles
- the deglazing base from the pan
Instructions
- Bind asparagus tips with butter and arrange them in bunches.
- Lay very black slices of truffle on the Noisettes or Tournedos.
- Finish the deglazing base with butter and serve it with the garnish.