Garniture à la Montmorency (Garnish for Butcher's Joints and Poultry)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 artichoke bottoms
- butter
- bound macédoine of vegetables
- asparagus tips
- 10 blanched rounds of carrot
- Sauce Madère
- the cooking base of the piece
Instructions
- Stew 10 artichoke bottoms in butter and fill them with bound macédoine.
- Tie asparagus tips into 10 small bundles and ring each with a blanched round of carrot.
- Add the cooking base of the piece to Sauce Madère and serve it with the garnish.