Okra for Garnishes
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- okra (gombos)
- the cooking juices of the braised piece the okra is to accompany
- light veal juice
Instructions
- Blanch the okra until they are two-thirds cooked.
- Drain them well.
- Finish cooking them in the juices of the braised piece they are to accompany.
- If they are for a garnish of Poulet sauté, complete their cooking in a light veal juice instead.