387 Garnish à la Gastronome

Name: Garnish à la Gastronome
Cuisine: France
Ingredients: bouillon; chestnuts; truffles; button onions; demi-glace; butter; truffle; kidneys; champagne; morels; meat glaze

For Joints of Meat and Poultry

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

20 nice shelled chestnuts cooked in alittle Bouillon and glazed as for button onions