414 Garnish Matelote

For Fish and Other Items of Food

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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300 g (11 oz) small button onions glazed in butter; 200 g (7 oz) small sautéed mushrooms; 10 small heart-shaped Croûtons of bread fried in butter. In certain cases, crayfish cooked in Courtbouillon.