Garniture à la Maraîchère (For Large Cuts of Butcher's Meat)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 500 grammes salsify
- Fairly thick Velouté
- 10 large Château potatoes
- 300 grammes small Brussels sprouts
- Butter
- The liquor of the joint
Instructions
- Cut the salsify into lengths of 4 centimetres and cook it.
- Bind it with fairly thick Velouté.
- Prepare the 10 large Château potatoes.
- Blanch the small Brussels sprouts and stew them in butter.
- Serve with the liquor of the joint.