Garniture à la Tourangelle (Green Bean and Flageolet Garnish for Large Cuts of Butcher's Meat)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Green beans
- Flageolet beans
- Sauce Béchamel
- The reduced pan juices of the joint
Instructions
- Take green beans and flageolets in equal parts and blanch them halfway.
- Finish cooking them in a proportionate quantity of sauce Béchamel.
- Serve as a garnish, with the reduced pan juices of the joint.