Garniture à la Renaissance (Pour Relevés de Boucherie)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Carrots, scooped with a large fluted spoon
- Turnips, the same
- Consommé, to cook them
- Small green beans, whole or halved
- Asparagus tips
- Carrot, blanched, cut in bands
- Cauliflower
- Sauce Hollandaise
- New potatoes
- Butter
Instructions
- Scoop carrots and turnips with the large fluted spoon, cook them in consommé and glaze them.
- Cook small green beans, left whole or cut only in two.
- Tie asparagus tips into small bundles, each ringed with a band of blanched carrot.
- Coat bouquets of cauliflower lightly with sauce Hollandaise.
- Cook new potatoes in butter.
- Dish the garnish in clearly separated bouquets around the joint, and serve its cooking juices as the accompaniment.