Garniture à la Marigny (For Large Cuts of Butcher's Meat, Noisettes and Tournedos)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 tartlet crusts
- Green peas
- Green beans
- Butter
- 10 fine fondante potatoes
- Thickened jus
Instructions
- Bind the green peas with butter and garnish 5 tartlet crusts with them.
- Cut the green beans into lozenges, bind them with butter and garnish 5 more tartlet crusts with them.
- Prepare the 10 fine fondante potatoes.
- Serve with thickened jus.