374 Garnish à la Dauphine

For Joints of Meat, Tournedos and Noisettes

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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20 croquettes prepared from Dauphine potato mixture in the shape of a cork for large joints or in the shape of a disc for Tournedos or Noisettes.


Sauce Demi-glace flavoured with Madeira.