Easy
Published 1903
Mix
Decorate the bottoms of well buttered, fluted Barquette moulds with a rose shape of blanched tarragon leaves then fill with the prepared forcemeat. Poach, drain and dry them and arrange in a circle on a dish; cover the bottoms of the dish with thin tarragon-flavoured Velouté and serve the rest of the sauce separately.
© 1903 All rights reserved. Published by Taylor and Francis.