Auguste Escoffier

359 Garnish à la Bruxelloise

For Cuts and Joints of Meat

Preparation info
    • Difficulty

      Easy

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

10 very white braised Belgian endives; 10 Château potatoes; 500 g