367 Garnish Choron

For Tournedos and Noisettes

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

10 small to medium artichoke bottoms, garnished with buttered asparagus tips or if asparagus is unavailable, small buttered peas; 30 pieces of Noisette potatoes.

Accompaniment

Sauce Choron.