411 Garnish à la Marseillaise

For Cuts or Joints of Meat

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

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.

Accompaniment

Sauce Provençale.