378 Garnish à la Duchesse

For Joints of Meat, Noisettes and Tournedos

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

20 small oval medallion or brioche shapes of Duchesse potato mixture, eggwashed and coloured golden brown in the oven at the last moment.

Accompaniment

Sauce Madère.