419 Garnish Mirabeau

For Grills of Meat

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


20 thin strips of anchovy fillet arranged trellis-fashion on the items of food; 10 nice stoned olives; a border of blanched tarragon leaves; 125 g ( oz) Anchovy Butter.