401 Garnish Louisiane

For Poultry

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

500 g (1 lb 2 oz) creamed maize; 10 dariole moulds of rice cooked au Gras; 20 round slices of fried banana.

Accompaniment

A reduced gravy prepared from the cooking of the poultry.