417 Garnish Mignon

For Noisettes and Tournedos

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 small artichoke bottoms stewed in butter, filled with buttered peas; 10 small round Quenelles made of chicken forcemeat each decorated with a nice slice of truffle.


The cooking juices deglazed then thickened and enriched with butter.