Garniture à la Saint-Mandé (Garnish for Large Cuts of Butcher's Meat and Poultry)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 rounds of pommes Macaire
- 200 grammes green peas
- 200 grammes green beans
- Butter
- Jus lié
Instructions
- Cut 10 rounds of pommes Macaire with a round pastry cutter 3.5 centimetres in diameter.
- Bind 200 grammes of green peas and 200 grammes of green beans with butter.
- Dress the peas and beans on the rounds of pommes Macaire as a garnish, and serve jus lié with it.