359 Garnish à la Bruxelloise

For Cuts and Joints of Meat

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 very white braised Belgian endives; 10 Château potatoes; 500 g (1 lb 2 oz) small Brussels sprouts, blanched and stewed in butter.


A light Sauce Demi-glace flavoured with Madeira wine.