Garniture à la Walewska (Langoustine and Truffle Garnish for Fish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 langoustine tails
- 10 fine slices of truffle
- Creamy Sauce Mornay
- Beurre de langoustine
Instructions
- Prepare 10 langoustine tails, or 10 escalopes of langouste.
- Cut 10 fine slices of truffle.
- Dress them around the fish and finish with a creamy Sauce Mornay made with Beurre de langoustine.