Garnish à la Duchesse (For Large Cuts of Meat, Noisettes and Tournedos)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 20 small navettes
- egg wash
- Sauce Madère
Instructions
- Shape the pomme Duchesse mixture into 20 small navettes, galettes or brioches.
- Brush them with egg wash.
- Colour them in the oven at the last moment.
- Serve accompanied by Sauce Madère.