Garniture à la Princesse (Asparagus Tip and Truffle Garnish, For Poultry and Veal Sweetbreads)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 250 grammes asparagus tips
- cream
- 10 fine slices of truffle
- Sauce Allemande with mushroom essence
Instructions
- Prepare 250 grammes of asparagus tips with cream.
- Add 10 fine slices of truffle.
- Serve with Sauce Allemande finished with mushroom essence.