Garniture à la Bohémienne (Bohemian Garnish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- foie gras
- truffles
- buttered meat glaze (for the salpicon version)
- tartlet crusts (for the salpicon version)
Instructions
- For eggs, escalopes of sweetbreads, tournedos or noisettes, cut the foie gras and truffles into a salpicon.
- Bind the salpicon with buttered meat glaze and dress it in tartlet crusts.
- For game, simply stuff the game with the foie gras and truffles.