Garniture à l'Orléanaise (Braised Chicory Garnish, For Butcher's Cuts)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicory
- eggs
- butter
- Pommes à la maître d'hôtel
- The fond of the piece
Instructions
- Braise the chicory, bind it with eggs and butter it.
- Serve Pommes à la maître d'hôtel separately, in a timbale.
- Serve with the fond of the piece.