392 Garnish à la Hongroise

For Various Dishes

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Bouquets of cauliflower moulded in small dariole moulds, turned out on to a buttered gratin dish sprinkled with grated cheese, the cauliflower then coated with Mornay Sauce containing chopped ham and flavoured with paprika, then glazed.


A light sauce as required for the dish under preparation flavoured with paprika.