Garniture à la Romaine (for Butcher's Meat Joints)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 tartlet crusts
- small gnocchi à la Romaine
- spinach
- anchovy fillets
- egg yolks
- Sauce Romaine
Instructions
- Garnish the tartlet crusts with small gnocchi à la Romaine and gratinate them.
- For the spinach loaves, add diced anchovy fillets to the spinach, bind with egg yolks and poach in fluted brioche moulds; or make 10 spinach subrics instead.
- Arrange the garnish around the piece and serve with Sauce Romaine to which a third of tomato has been added.