384 Garnish Florian

For Joints of Lamb

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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3 nice braised lettuces cut in quarters and trimmed; 20 glazed carrots cut olive shape; 20 very small button onions glazed in butter; 10 small Fondante potatoes.


Gravy prepared from the cooking of the joint.