344 Garnish à l’Andalouse

For Joints or Cuts of Meat and Poultry

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 halves of grilled pimento filled with rice à la Grecque; 10 slices of eggplant 4 cm ( in) thick with the centre hollowed out, fried and filled with tomatoes sautéed in oil.


Jus lié.