393 Garnish à l’Italienne

For Cuts or Joints of Meat and Poultry

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

20 small quarters of artichokes prepared à l’Italienne; 10 croquettes of macaroni, well bound and flavoured with cheese and shaped in the form of discs.

Accompaniment

Sauce Italienne.