347 Garnish à la Berrichonne

For Large Joints of Meat

Rate this recipe

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

10 balls of braised cabbage; 10 small slices of lean streaky bacon cooked with the cabbage; 20 small onions and 20 large chestnuts cooked in the stock from the joint under preparation.

Accompaniment

The braising liquor from the joint, thickened with arrowroot.