Garniture à la Trouvillaise (Shrimp and Mussel Garnish for Fish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 100 grammes shrimp tails
- 3 quarters of a litre of mussels
- White wine
- 10 small very white mushroom caps
- Sauce aux Crevettes
Instructions
- Shell 100 grammes of shrimp tails.
- Poach 3 quarters of a litre of mussels in white wine and beard them.
- Flute 10 small very white mushroom caps.
- Dress the three elements around the fish and serve Sauce aux Crevettes with it.