Garniture à la Richelieu (Stuffed Tomato, Mushroom and Lettuce Garnish, For Butcher's Removes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 small tomatoes
- 10 medium mushrooms
- stuffing
- 10 very small lettuces
- 20 potatoes
- butter
- The fond of the piece
Instructions
- Stuff 10 small tomatoes and 10 medium mushrooms by the ordinary method.
- Braise 10 very small lettuces, or half-lettuces.
- Turn 20 potatoes to the shape and size of a pigeon's egg and cook them in butter at the last moment.
- Serve with the fond, skimmed of fat and lightly thickened.