355 Garnish Bréhan

For Joints of Beef and Veal

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.


The braising liquor from the joint.