Auguste Escoffier

350 Garnish à la Boulangère

For Mutton, Lamb and Poultry

Preparation info
    • Difficulty

      Easy

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

250 g (9 oz) sliced onions lightly cooked in butter 750