Garniture Rachel (for Noisettes and Tournedos)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 20 medium artichoke bottoms
- 20 wide slices of marrow
- chopped parsley
- Sauce Bordelaise
Instructions
- Cook the medium artichoke bottoms.
- Poach the wide slices of marrow and set one on each artichoke bottom.
- Put a little chopped parsley on the marrow.
- Serve with Sauce Bordelaise.