355 Garnish Bréhan

For Joints of Beef and Veal

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

10 small artichoke bottoms filled dome-shape with a purée of broad beans; 10 bouquets of cauliflower lightly coated with Hollandaise Sauce; 10 small potatoes cooked in butter and sprinkled with chopped parsley.

Accompaniment

The braising liquor from the joint.