Garniture à la Daumont (For Fish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 mushrooms
- butter
- 60 half crayfish tails (6
- sauce Nantua
- 10 small round quenelles of fish forcemeat with cream
- truffles
- 10 escalopes of soft roes
- egg and breadcrumbs
- Sauce Nantua
Instructions
- Stew 10 mushrooms in butter.
- Bind 6 half crayfish tails per mushroom with sauce Nantua and fill each mushroom with them.
- Mould 10 small round quenelles of fish forcemeat with cream and decorate them with truffle.
- Crumb 10 escalopes of soft roes à l'anglaise and fry them.
- Serve with Sauce Nantua.