Garniture à l'Italienne (For Large Cuts of Butcher's Meat and Poultry)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 20 small artichoke quarters
- 10 macaroni croquettes bound with cheese
- Sauce Italienne
Instructions
- Treat the 20 small artichoke quarters à l'italienne, as given under Artichokes in the chapter on Vegetables.
- Bind the macaroni well with cheese and shape it into 10 croquettes in the form of discs.
- Serve with Sauce Italienne.