364 Garnish Châtelaine

For Joints of Meat and Poultry

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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artichoke bottoms filled with thick Sauce Soubise; 30 shelled chestnuts stewed in the braising liquor from the joint; 300 g (11 oz) Noisette potatoes.


The cooking liquor from the joint added to Sauce Madère.