385 Garnish à la Forestière

For Cuts or Joints of Meat and Poultry

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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300 g (11 oz) morels, sautéed in equal quantities of oil and butter; 125 g ( oz) very lean salt belly of pork cut in batons, blanched and fried to a light brown in butter; 300 g (11 oz) potatoes cut in large dice and sautéed in butter.


Sauce Duxelles with the addition of the braising liquor or the deglazed juices from the pan.