Garniture à la Piémontaise (White Truffle Rizot Garnish, For Butcher's Cuts and Poultry)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- rizot
- 150 grammes grated white truffles
- Sauce Tomate
Instructions
- Prepare the rizot and add 150 grammes of grated white truffles per litre of rizot.
- Mould it into 10 timbales, in the small oval moulds known as gâteaux de riz moulds.
- Serve with Sauce Tomate.