Garniture à la Banquière (Banker's Garnish, for Tournedos and Noisettes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 larks
- gratin forcemeat
- 10 small quenelles of chicken forcemeat
- 10 slices of truffle
- Sauce Demi-glace with essence of truffles
Instructions
- Bone the larks at the back and fill them with gratin forcemeat.
- Colour them and cook them in a casserole.
- Add the small chicken forcemeat quenelles and the slices of truffle.
- Serve with Sauce Demi-glace flavoured with essence of truffles.