Garniture à la Médicis (Garnish for Butcher's Joints, Noisettes and Tournedos)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 tartlet crusts
- carrots stewed à la Vichy
- peas bound with butter
- pomme Duchesse mixture
- breadcrumbs
- fat
- sorrel purée
- Jus lié
Instructions
- Fill 10 tartlet crusts half with carrots stewed à la Vichy and half with peas bound with butter.
- Mould pomme Duchesse mixture into 10 small timbales using dariole moulds.
- Breadcrumb and fry the timbales, then hollow them out.
- Fill them with sorrel purée, bound and buttered.
- Serve with Jus lié.