406 Garnish à la Maraîchère

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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500 g (1 lb 2 oz) cooked salsify cut into 4cm (1⅗ in) lengths, bound with alittle fairly thick Velouté; 10 fairly large Château potatoes; 300 g (11 oz) small Brussels sprouts blanched and stewed in butter.


The cooking liquor from the joint.