351 Garnish à la Bouquetière

For Large Joints of Meat

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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250 g (9 oz) each of carrots and turnips, cut with an oval spoon-cutter and glazed; 250 g (9 oz) small Château potatoes; 150 g (5 oz) each of peas and French beans cut in dice and buttered at the last moment; 250 g (9 oz) bouquets of cauliflower.

These items are arranged in bouquets around the joint, well separated and alternating the colours. The bouquets of cauliflower are lightly coated with Sauce Hollandaise.


A clear gravy made from the cooking juices, with the fat removed.