347 Garnish à la Berrichonne

For Large Joints of Meat

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.


The braising liquor from the joint, thickened with arrowroot.