407 Garnish Maréchal

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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For calves sweetbreads, joints of meat and poultry: 10 Quenelles of chicken forcemeat with truffles moulded with spoons; 60 g (2 oz) sliced truffles bound with alittle Sauce Italienne; 20 cockscombs.

For suprêmes of chicken, escalopes of calves sweetbreads, Noisettes and cutlets of lamb: In this case the garnish consists of a nice slice of glazed truffle placed on the item and buttered asparagus tips, or if out of season, very small peas. The items with which this garnish is used are always egg and breadcrumbed, using 2 parts fresh breadcrumbs to 1 part of finely chopped truffles.


Sauce Demi-glace with Madeira.