Garniture Mignon (Garnish for Noisettes and Tournedos)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 small artichoke bottoms
- butter
- bound peas
- chicken forcemeat
- 10 fine slices of truffle
- the deglazing base from the pan
Instructions
- Stew 10 small artichoke bottoms in butter and fill them with bound peas.
- Shape 10 small round quenelles of chicken forcemeat.
- Decorate each quenelle with a fine slice of truffle.
- Finish the deglazing base with butter and serve it with the garnish.