Garniture à la Mirabeau (Garnish for Grills of Dark Butcher's Meats)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Arrange 20 strips of anchovy fillet in a lattice over the piece.
  2. Set 10 fine stoned olives on it.
  3. Surround with a border of blanched tarragon leaves.
  4. Serve with 125 grammes of Beurre d'anchois.

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