Appareil à la Provençale (Provençale Mixture for Stuffed Cutlets)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 5 décilitres sauce Béchamel
- a point of crushed garlic
- 3 egg yolks
Instructions
- Reduce 5 décilitres of sauce Béchamel until very tight.
- Add a point of crushed garlic.
- Bind with 3 egg yolks.