Garniture à la Moderne (Garnish for Butcher's Joints)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- braised cabbage
- 10 slices of truffle
- 10 lettuce halves
- veal forcemeat with butter
- scarlet tongue
- Jus lié
Instructions
- Line 10 hexagonal moulds en Chartreuse and set a slice of truffle in the bottom of each.
- Fill them with braised cabbage to make 10 small timbales.
- Stuff and braise 10 lettuce halves.
- Shape 10 small oval quenelles of veal forcemeat with butter and decorate them with scarlet tongue.
- Serve with Jus lié.