358 Garnish Bristol

For Joints of Meat

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 small croquettes of braised rice, moulded to the shape and size of an apricot; 5 dl (18 fl oz or U.S. cups) cooked flageolet beans bound with alittle Velouté; 20 small potatoes trimmed round to the size of a walnut, cooked in butter, then rolled in melted Meat Glaze.


The braising liquor from the joint.