This garnish consists of two vegetable sides: French (aka green) beans simmered in cream, plus balls of potato sautéed and browned in butter. Both are served with Paloise sauce.
The garnish is served with small cuts of meat.
This garnish consists of two vegetable sides: French (aka green) beans simmered in cream, plus balls of potato sautéed and browned in butter. Both are served with Paloise sauce.
The garnish is served with small cuts of meat.