362 Garnish à la Castillane

For Tournedos and Noisettes

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

small cases made from Duchesse potato, egg- washed and coloured in the oven, filled with Tomato Fondue lightly flavoured with garlic. Surround the dish with a border of onion rings, seasoned, floured and fried in oil.

Accompaniment

The deglazed cooking juices, flavoured with tomato.