354 Garnish à la Brabançonne

For Cuts or Joints of Meat

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 tartlet cases filled with a purée of Brussels sprouts, blanched and stewed in butter, coated with Mornay sauce and glazed at the last moment; 10 croquettes of Duchesse potato moulded to the shape of small discs.


Jus lié.