Garniture à la Conti (For Braised Joints of Butcher's Meat)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 750 grammes lentil purée
- 250 grammes very lean breast bacon
- braising stock of the piece
Instructions
- Prepare 750 grammes of lentil purée.
- Cook 250 grammes of very lean breast bacon with the lentils, then cut it into rectangles.
- Serve the braising stock of the piece as the accompaniment.