Henri IV Garnish (For Noisettes and Tournedos)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- artichoke bottoms
- small pommes noisette
- melted meat glaze
- Sauce Béarnaise
Instructions
- Prepare artichoke bottoms, medium or very small according to the item being served.
- Roll small pommes noisette in melted meat glaze.
- Fill the artichoke bottoms with them and serve with Sauce Béarnaise.