Garniture à la Berny (Berny Garnish, for Game and Marinated Cuts of Butcher's Meat)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 10 croquettes of pommes à la Berny
- 10 tartlet crusts
- buttered lentil purée
- 10 glazed slices of truffle
- light Sauce Poivrade
Instructions
- Shape the pommes à la Berny croquettes in the form of corks.
- Fill the tartlet crusts with buttered lentil purée, dressing it in a dome.
- Set a glazed slice of truffle on each tartlet.
- Serve with a light Sauce Poivrade.