397 Garnish Joinville

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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125 g ( oz) cooked mushrooms, 50 g (2 oz) truffle cut into small dice or short Julienne, 125 g ( oz) shelled prawns. Mix these ingredients together with alittle Sauce Joinville. In addition 10 slices of truffle and one very large White cooked mushroom stuck with 8 prawns from which the shell of the tail has been removed. Sauce Joinville.