381 Garnish à la Financière

For Cuts of Joints of Meat and Poultry

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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20 ordinary Quenelles made with veal or chicken forcemeat according to whether the garnish will be served with a joint of meat or poultry; 150 g (5 oz) small grooved mushrooms; 100 g ( oz) cockscombs and kidneys; 50 g (2 oz) slices of truffle; 12 turned and blanched olives. Sauce Financière.