359 Garnish à la Bruxelloise

For Cuts and Joints of Meat

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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

Accompaniment

A light Sauce Demi-glace flavoured with Madeira wine.