352 Granish à la Bourgeoise

For Cuts or Joints of Meat

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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500 g (1 lb 2 oz) carrots trimmed to the shape of garlic cloves and glazed; 500 g (1 lb 2 oz) glazed button onions; 125 g ( oz) salt belly of pork, cut in dice, blanched and fried in butter.

This garnish is added to the joint when it is almost ready and is thus cooked in the braising liquor.