Auguste Escoffier

428 Garnish à la Napolitaine

For Cuts and Joints of Meat and Poultry

Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

500 g (1 lb 2 oz) cooked spaghetti mi