Garniture à la Sicilienne (Sicilian Lasagne Garnish, for Various Dishes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 500 grammes lasagne
- 50 grammes Gruyère
- 50 grammes grated Parmesan
- 1 spoonful Velouté
- 50 grammes butter
- 75 grammes purée of chicken livers sautéed in butter
Instructions
- Poach 500 grammes of lasagne.
- Sauté chicken livers in butter and pass them to a purée, to give 75 grammes.
- Bind the lasagne with 50 grammes of Gruyère, 50 grammes of grated Parmesan, 1 spoonful of Velouté, 50 grammes of butter and the chicken liver purée.