Auguste Escoffier

399 Garnish à la Languedocienne

For Cuts or Joints of Meat and Poultry

Preparation info
    • Difficulty

      Easy

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

10 round slices of eggplant, 1cm (⅖ in) thick, floured and fried in