Garniture à la Choron (For Tournedos and Noisettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 medium or small artichoke bottoms
- asparagus tips
- butter
- 30 large pommes de terre noisette
- Sauce Béarnaise with tomato
Instructions
- Bind asparagus tips with butter; failing these, bind fine small peas in the same way.
- Fill 10 medium or small artichoke bottoms with them.
- Prepare 30 large pommes de terre noisette.
- Serve as the accompaniment a Sauce Béarnaise with tomato.