395 Garnish à la Japonaise

For Cuts or Joints of Meat

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

625 g (1 lb 6 oz) Japanese artichokes bound with Velouté and placed in nicely coloured small deep fluted pastry cases; 10 croquettes of rice.

Accompaniment

A clear gravy made from the cooking of the joint.