Garniture à l'Arlésienne (Arles Garnish, for Tournedos and Noisettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- aubergines
- oil
- tomatoes
- butter
- onions
- flour
- tomatoed Sauce Demi-glace
Instructions
- Cut the aubergines into rounds 1 centimetre thick, season and flour them, and fry them in oil.
- Peel and slice the tomatoes and sauté them in butter.
- Cut the onions into rings, flour them and fry them, keeping them in bunches.
- Serve with a tomatoed Sauce Demi-glace.