Garniture Madeleine (For Large Cuts of Butcher's Meat and Poultry)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 small artichoke bottoms
- Thick Soubise
- White haricot bean purée
- 6 egg yolks
- 1 whole egg
- 150 grammes butter
- Sauce Demi-glace
Instructions
- Garnish the 10 small artichoke bottoms with thick Soubise.
- Bind the white haricot bean purée with 6 yolks and 1 whole egg to the litre.
- Finish the purée with 150 grammes of butter.
- Mould it in dariole moulds and poach it, to make 10 timbales.
- Serve with Sauce Demi-glace.