408 Garnish à la Marie-Louise

For Noisettes, Tournedos and Poultry

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Artichoke bottoms of a size in keeping with the item being prepared, stewed in butter and filled dome-shape with a very thick mushroom purée mixed with a quarter its amount of Soubise.


Jus lié.