Garniture à la Tyrolienne (Onion and Tomato Garnish for Grilled Dark Butcher's Meats)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 250 grammes onions
- Seasoning
- Flour
- Oil
- 250 grammes tomatoes
- Butter
- Sauce Tyrolienne
Instructions
- Cut 250 grammes of onions into rings, season them, flour them and fry them in oil.
- Sauté 250 grammes of crushed tomatoes in butter.
- Dress the onions and tomatoes as a garnish and serve Sauce Tyrolienne with it.