Garniture à la Marie-Louise (For Noisettes, Tournedos and Poultry)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Artichoke bottoms
- Butter
- Very thick mushroom purée
- Soubise
- Thickened jus
Instructions
- Choose artichoke bottoms of a size determined by the item being garnished and stew them in butter.
- Add a quarter of Soubise to very thick mushroom purée.
- Pipe the purée dome-shaped onto the artichoke bottoms.
- Serve with thickened jus.