Garniture à la Cardinal (For Fish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 fine escalopes of lobster tail
- 10 slices of very black truffle
- 60 grammes lobster meat
- 50 grammes truffles
- Sauce Cardinal
Instructions
- Cut 10 fine escalopes from lobster tail.
- Cut 10 slices of very black truffle.
- Cut 60 grammes of lobster meat and 50 grammes of truffles into dice.
- Serve with Sauce Cardinal.