Garniture à la Clermont (For Tournedos and Noisettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 450 grammes chestnuts
- 25 grammes butter
- 1 décilitre Soubise
- 3 egg yolks
- onions
- light Sauce Soubise
Instructions
- Stew 450 grammes of chestnuts and crush them with a fork.
- Add 25 grammes of butter, then bind with 1 décilitre of Soubise and 3 egg yolks.
- Poach the mixture in buttered dariole moulds.
- Set them on rings of fried onion.
- Serve a light Sauce Soubise as the accompaniment.