305 Borders of Vegetables

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

These are made in well-buttered plain border moulds the bottom and sides of which are decorated in the Chartreuse style with various vegetables prepared for this purpose. The mould is then filled with fairly firm Veal Forcemeat (292) and poached au Bain-marie in the oven.

These borders are used principally for the service of entrées of butcher’s meats garnished with vegetables.