Garnish and Sauce
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
Crustaceans
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Method
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- Garnish with quenelles of truffled mousseline forcemeat for fish, moulded by means of a spoon;
- two large ornamented quenelles;
- truffles fashioned like olives;
- pieces of milt dipped in Villeroy sauce, treated à l’anglaise and fried when about to dish up;
- small gudgeon or smelts treated similarly to the milt, and trussed crayfish cooked in court-bouillon.
- The sauce is a Genevoise, made from the reduced cooking-liquor of the darne.
- Dishing Up.—Surround the darne by the garnishes enumerated, arranging them tastefully, and pierce it with two hatelets, each garnished with a small truffle, an ornamented quenelle, and a crayfish.
- Send the sauce to the table separately.
Plating
Cookware for this recipe
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Frying pan