387 Garnish à la Gastronome

For Joints of Meat and Poultry

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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20 nice shelled chestnuts cooked in alittle Bouillon and glazed as for button onions; 10 medium-sized truffles cooked in Champagne; 20 nice cocks’ kidneys coated with light-coloured Meat Glaze; 10 large morels cut in halves and sautéed in butter.


Sauce Demi-glace with the addition of truffle essence.