412 Garnish Mascotte

For Noisettes, Tournedos and Poultry

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 raw artichoke bottoms cut in quarters and sautéed in butter; 20 small potatoes trimmed olive- shape and cooked in butter; 10 small balls of truffle.


The cooking juices deglazed with white wine and veal stock.