351 Garnish à la Bouquetière

Name: Garnish à la Bouquetière
Cuisine: France
Ingredients: turnips; peas; château potatoes; carrots; hollandaise; cauliflower; french beans

For Large Joints of Meat

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

250 g (9 oz) each of carrots and turnips, cut with an oval spoon-cutter and