403 Garnish Macedoine

For Joints of Meat

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This garnish is composed of the same items as Jardinière but in this case they are mixed together and buttered.

This garnish can be served in a deep dish or timbale or in artichoke bottoms; or arranged domeshape in the centre of the service dish, surrounded by the meat which it is to accompany.