Garniture à la Bizontine (Besançon Garnish, for Large Cuts of Butcher's Meat and Tournedos)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- 10 small croustades of pomme duchesse
- egg wash
- cauliflower purée with cream
- 10 half-lettuces
- buttered veal gravy
Instructions
- Egg-wash the small pomme duchesse croustades and colour them in the oven at the moment of serving.
- Fill them with cauliflower purée with cream, using the piping bag.
- Stuff and braise the half-lettuces.
- Serve with buttered veal gravy.