Auguste Escoffier

418 Garnish à la Milanaise

For Cuts and Joints of Meat

Preparation info
    • Difficulty

      Easy

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

400 g (15 oz) cooked macaroni or spaghetti cut into approximately