Grand-Duc Garnish (For Fish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 200 grammes asparagus tips
- butter
- 10 crayfish tails
- 10 fine slices of truffle
- Sauce Mornay
Instructions
- Bind 200 grammes of asparagus tips with butter.
- Shell 10 crayfish tails.
- Cut 10 fine slices of truffle.
- Arrange the garnish and serve it with Sauce Mornay.