321 Matignon

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Cut 125 g ( oz) red of carrot, 125 g ( oz) onion, 50 g (2 oz) celery and 100 g ( oz) raw ham all into thin Paysanne; add 1 bayleaf and a sprig of thyme. Stew together in a little butter and deglaze with a little white wine.