Garniture à la Sarde (Sardinian Garnish for Relevés of Butcher's Meat)

Name: Garniture à la Sarde (Sardinian Garnish for Relevés of Butcher's Meat)
Cuisine: France
Ingredients: Rice cooked au gras; 10 small tomatoes; 10 sections of cucumber; Duxelles; Clear Sauce Tomate

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Rice cooked au gras
10 small tomatoes
10 sections of cucumber
Duxelles
Clear Sauce Tomate

Instructions

Bind rice cooked au gras and saffron it, then shape it into 10 small balls as croquettes.
Stuff 10 small whole tomatoes.
Peel 10 sections of cucumber, hollow them out and stuff them with Duxelles, then braise them and gratinate them.
Dress the three elements as a garnish and serve clear Sauce Tomate with it.