Garniture à la Viroflay (Spinach, Artichoke and Potato Garnish for Large Cuts of Butcher's Meat)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 balls of spinach à la Viroflay (see Epinards
- 10 quarters of artichoke
- Fines herbes
- 10 pommes de terre Château
- Jus lié
Instructions
- Prepare 10 balls of spinach à la Viroflay as given under Epinards in the Chapter of Vegetables.
- Sauté 10 quarters of artichoke with fines herbes.
- Prepare 10 pommes de terre Château.
- Dress the three elements as a garnish and serve jus lié with it.