Garniture à la Provençale (Tomato and Stuffed Mushroom Garnish, For Butcher's Removes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 small tomatoes
- 10 large mushrooms
- Duxelles
- garlic
- Sauce à la Provençale
Instructions
- Add a point of garlic to the Duxelles.
- Stuff 10 large mushrooms with this Duxelles; the printed sentence leaves it open whether the 10 small whole tomatoes are stuffed in the same way.
- Serve with Sauce à la Provençale.