Garniture à la Berrichonne (Berry Garnish, for Relevés of Butcher's Meat)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 balls of braised cabbage
- 10 small slices of very lean breast bacon
- 20 small onions
- 20 large chestnuts
- the braising liquor of the piece
- arrow-root
Instructions
- Braise the cabbage and form it into 10 balls the size of an egg.
- Cook the small slices of very lean breast bacon with the cabbage.
- Cook the small onions and the large chestnuts in the liquor of the piece being braised.
- Serve with the braising liquor of the piece, thickened with arrow-root.