Garnish for White Meats and Ducklings (name missing from the scanned title)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 300 grammes green peas
- 300 grammes green beans
- 200 grammes asparagus tips
- Butter
- Clear jus
Instructions
- Prepare 300 grammes of green peas, 300 grammes of green beans and 200 grammes of asparagus tips.
- Mix them together and bind them with butter.
- Serve as a garnish for white meats and ducklings, with a clear jus.