Garnish à la Dauphine (For Large Cuts of Meat)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 20 croquettes of pomme Dauphine mixture
- Sauce Demi-glace au Madère
Instructions
- Shape the pomme Dauphine mixture into 20 croquettes.
- Form them like corks when the garnish is for a large joint, or as flat discs when garnishing Tournedos or Noisettes.
- Serve accompanied by Sauce Demi-glace au Madère.