391 Garnish Henri IV

Name: Garnish Henri IV
Cuisine: France
Ingredients: sauce béarnaise; meat glaze; potatoes; artichoke bottoms

For Noisettes and Tournedos

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

10 medium to small artichoke bottoms, according to the item under preparation, filled with small Noisette potatoes rolled in melted Meat Glaze