349 Garnish à la Bizontine

Name: Garnish à la Bizontine
Cuisine: France
Ingredients: lettuce; cauliflower; duchesse potato; veal gravy

For Cuts or Joints of Meat and Tournedos

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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 <