411 Garnish à la Marseillaise

For Cuts or Joints of Meat

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


10 small halves of tomatoes, emptied and lightly cooked in the oven with alittle oil and just a touch of garlic; in each half tomato place a large stoned stuffed olive encircled at its base with a nice fillet of anchovy. The tomatoes should be separated on the serving dish with pieces of Pommes Frites en Copeaux.