Garniture à la Japonaise (For Large Cuts of Butcher's Meat)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 625 grammes crosnes
- Velouté
- 10 potato croquettes
- The jus of the joint
Instructions
- Make small fluted croustades in brioche moulds and colour them well in the oven.
- Bind the crosnes with Velouté and arrange them in the croustades.
- Prepare the 10 potato croquettes.
- Serve with the jus of the joint, drawn off clear.