386 Garnish Frascati

For Large Joints of Meat

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 slices of foie gras (raw if possible) seasoned, floured and sautéed in butter; 300 g (11 oz) buttered asparagus tips; 10 very white grooved button mushrooms; 10 truffles cut to the shape and size of a large olive and lightly glazed; 10 long crescent-shaped pieces made from Duchesse potato mixture containing chopped truffle, eggwashed and coloured golden brown in the oven at the last moment—these crescents are used to enclose the other items of garnish when arranged on the dish.


A lightly thickened gravy prepared from the cooking of the joint.