341 Garnish à l’Algérienne

For Joints or Cuts of Meat

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 croquettes of sweet potato moulded cork-shape; 10 small tomatoes emptied, seasoned and stewed in a little oil.


Thin Tomato Sauce with the addition of a fine Julienne of pimento which has been previously grilled and peeled.