421 Garnish à la Moderne

For Joints of Meat

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 pieces of braised cabbage moulded in hexagonal moulds with a slice of truffle at the bottom of each mould; 10 halves of braised stuffed lettuce; 10 small oval Quenelles made from veal and butter forcemeat, decorated with red salt ox tongue.


Jus lié.