349 Garnish à la Bizontine

For Cuts or Joints of Meat and Tournedos

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 small croustades of Duchesse potato, eggwashed and coloured in the oven and filled with a piped purée of creamed cauliflower; 10 halves of stuffed and braised lettuce.


Buttered veal gravy.