Carrots à la Marianne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- new carrots
- butter
- mousserons
- Beurre à la maître d'hôtel
- meat glaze
Instructions
- Cut new carrots into a coarse julienne.
- Stew this julienne in butter.
- Toss mousserons in butter, allowing half the weight of the julienne, and add them.
- At the last moment, roll the whole in a Beurre à la maître d'hôtel with meat glaze added.
- Dress in a timbale.