456 Garnish Saint-Germain

For Joints of Meat

Method

10 moulds of the following items mixed together and poached in small dariole moulds: 200 g (7 oz) very green purée of cooked peas, 50 g (2 oz) butter, 1 dl ( fl oz or ½ U.S. cup) cream, 4 egg yolks, 1 whole egg, a pinch ofcaster sugar. Also 20 small Fondante potatoes; 20 pieces of carrot trimmed olive shape and glazed.

Accompaniment

A gravy prepared from the cooking of the joint and Sauce Béarnaise served separately.

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