365 Garnish à la Chipolata

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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20 button onions, glazed brown; 10 grilled chipolata sausages; 10 chestnuts cooked in alittle Bouillon; 125 g ( oz) salt belly of pork, cut in dice and fried to a light brown colour; 20 pieces of carrot trimmed olive-shape and glazed (this item is optional).


Sauce Demi-glace with the addition of the cooking liquor from the joint being prepared.