404 Garnish Madeleine

For Cuts or Joints of Meat and Poultry

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 small artichoke bottoms filled with thick Soubise; 10 dariole moulds of haricot bean purée mixed with 6 egg yolks and 1 whole egg per 1 litre ( pt or U.S. cups) of purée, finished with 150 g (5 oz) butter then moulded and cooked.


Sauce Demi-glace.