377 Garnish Dubarry

For Joints of Meat, Noisettes and Tournedos

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 small balls of cauliflower coated with Sauce Mornay, sprinkled with grated cheese and gratinated; 10 pieces of Fondante potatoes.


The cooking liquor from the joint or the deglazed juices from the pan.