405 Garnish à la Maillot

For Joints of Meat but Especially for Ham

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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 carrots and 10 turnips trimmed to the shape of large olives and cooked in Bouillon; 20 glazed button onions; 10 halves of braised lettuce; 100 g ( oz) each of buttered peas and French beans.


Jus lié.