Garniture à la Clamart (For Joints of Butcher's Meat)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 tartlet crusts
- petits pois à la française
- butter
- pommes Macaire
- jus lié
Instructions
- Bind petits pois à la française with butter and add to them the lettuce they were cooked with, finely shredded.
- Fill 10 tartlet crusts with this.
- Set each tartlet on a small round base of pommes Macaire.
- Serve jus lié as the accompaniment.