382 Garnish à la Flamande

For Joints of Meat

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 small balls of braised cabbage; 10 carrots and 10 turnips trimmed olive shape and cooked in alittle stock; 10 small plain boiled potatoes; 250 g (9 oz) salt belly of pork cooked whole with the cabbage then cut into 10 small rectangles; 10 slices smoked sausage (150 g or 5 oz.


The cooking liquor from the joint.