396 Garnish à la Jardiniere

For Joints of Meat

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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125 g ( oz) each of carrot and turnip cut ovalshape with a plain or fancy vegetable scoop, or cut into short cylinder shapes using a column cutter, then cooked in Bouillon and glazed; 125 g ( oz) each of peas, small flageolet beans and French beans cut into small diamonds and buttered separately at the last moment; 10 bouquets of freshly cooked cauliflower.

Arrange these items in separate bouquets around the joint, alternating the colours. Coat each bouquet of cauliflower with a spoonful of Sauce Hollandaise.


A clear gravy made from the cooking of the joint.