Garnish à la Forestière (For Large Cuts of Meat and Poultry)

Ingredients

• 300 grammes morels
• butter
• oil
• 125 grammes very lean belly bacon
• 300 grammes potatoes
• Sauce Duxelles
• braising liquor or deglazing

Instructions

1. Sauté 300 grammes of morels in half butter and half oil.
2. Cut 125 grammes of very lean belly bacon into lardons, blanch them, and brown them in butter.
3. Cut 300 grammes of potatoes into large dice and sauté them in butter.
4. Add the braising liquor, or the deglazing, to a Sauce Duxelles and serve it with the garnish.