345 Garnish à l’Artésienne

For Tournedos and Noisettes

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Round slices of eggplant cut 1 cm (⅖ in) thick, seasoned, floured and fried in oil; peeled tomatoes, sliced and sautéed in butter; bouquets of onion rings, floured and deep fried.


Tomato-flavoured Sauce Demi- glace.