362 Garnish à la Castillane

For Tournedos and Noisettes

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.


The deglazed cooking juices, flavoured with tomato.