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By Auguste Escoffier
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.
© 1903 All rights reserved. Published by Taylor and Francis.