Garnish à la Favorite (For Noisettes and Tournedos)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 small escalopes of foie gras
- flour
- butter
- 1 fine slice of truffle
- a bouquet of asparagus tips
- Jus lié
Instructions
- Season and flour 10 small escalopes of foie gras.
- Sauté them in butter.
- Set a fine slice of truffle on each escalope.
- Add a bouquet of asparagus tips and serve with Jus lié.