353 Garnish à la Bourguignonne

For Joints of Beef

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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500 g (1 lb 2 oz) glazed button onions; 250 g (9 oz) mushrooms cut in quarters and sautéed in butter; 125 g ( oz) salt belly of pork, cut in dice and fried brown.

These items are added to the joint during the final stages of its preparation. The liquid used in the preparation of this dish should be a good quality red wine which is its special characteristic.


The sauce from the braising.