356 Garnish à la Bretonne

For Mutton

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Preparation info

    • Difficulty

      Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

1 litre ( pt or U.S. cups) cooked haricot or flageolet beans, mixed with Sauce Bretonne and Sprinkled with chopped parsley.

Accompaniment

The gravy from the joint.