Escoffier On Line

I am a culinary student currently in International. We are using Escoffier's Complete Guide as our textbook for this class.

Is there a classical french rule about portion size for side dishes of vegetables and pasta garnish? I cannot find a reference in Escoffier to go by.

Reason for asking - for tomorrow's class we have to produce / create recipe measurements for Filet de Veau Talleyrand as garnished with Macaroni a la Talleyrand and served with a side dish of glazed carrots.

I think the portion size for both the garnish and the side dish should be about 3 ounces per person like it is in our standard text (Gisslen), however a team member thinks that the side should be 3 pieces (as in, 3 pieces of tourne carrot per plate). I thought the rule of "3 pieces" only applied when the veg was a garnish and not a side.

My teacher is unavailable, or trust me, I would ask him.

Thanks for reading.

Hi,

You are fine with the 3 oz portion.

The three piece rule is just for same plate for garnish.

To be honest I totally forgot the 3 piece rule, school was a long, long time ago. I reached out to Chef Jack Ferneley and he confirmed the above and added-
"Harmony and balance is the key"

Cheers,

G

Thanks so much for the help - I did see this reply before class and was able to present our plates properly.