399 Garnish à la Languedocienne

For Cuts or Joints of Meat and Poultry

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 round slices of eggplant, 1cm ( in) thick, floured and fried in oil; 400 g (15 oz) sliced flap mushrooms sautéed in oil; 400 g (15 oz) flesh only of tomato, roughly chopped and sautéed in oil with the addition of a touch of crushed garlic; coarsely chopped parsley.


Jus lié.