Fervaal Garnish (For Large Cuts of Meat)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 pommes Duchesse shaped as brioches
- salpicon of ham
- 250 grammes artichoke bottoms (5 in number)
- fines herbes
- Jus lié
Instructions
- Shape the pomme Duchesse mixture into 10 brioche shapes.
- Fill each one with a salpicon of ham.
- Sauté the 250 grammes of artichoke bottoms (5 in number) with fines herbes.
- Serve the garnish accompanied by Jus lié.