Garniture à la Rossini (Foie Gras and Truffle Garnish, For Noisettes and Tournedos)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 fine escalopes of foie gras
- butter
- 100 grammes sliced truffles
- Sauce Demi-glace with truffle essence
Instructions
- Season 10 fine escalopes of foie gras and sauté them in butter.
- Add 100 grammes of sliced truffles.
- Serve with Sauce Demi-glace finished with truffle essence.