350 Garnish à la Boulangère

For Mutton, Lamb and Poultry

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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250 g (9 oz) sliced onions lightly cooked in butter 750 g (1 lb 10 oz) potatoes, sliced or cut in quarters 15 g (½ oz) salt.

5 g ( oz) pepper

These ingredients are mixed together and placed around the joint after it has been coloured and are then cooked together. For poultry, the garnish is modified as follows: olive-shape potatoes and small onions fried brown in butter in advance.


A little good gravy.