410 Garnish Marquise

For Noisettes, Tournedos and Poultry

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 small cooked fluted tartlet cases filled with a mixture consisting of 250 g (9 oz) poached spinal marrow of beef or veal (Amourettes) cut in small pieces; 125 g ( oz) asparagus tips; 50 g (2 oz) Julienne of truffle—all bound together with dl (5 fl oz or U.S. cup) Sauce Allemande finished with Crayfish Butter also 20 small oval shapes of Duchesse potato mixture containing some well-reduced tomato purée piped out with a plain tube and coloured in the oven for a few minutes before being required.