428 Garnish à la Napolitaine

For Cuts and Joints of Meat and Poultry

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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500 g (1 lb 2 oz) cooked spaghetti mixed with 50 g (2 oz) each of grated Gruyère and Parmesan and 1 dl ( fl oz or ½ U.S. cup) light tomato purée; finish by mixing in 100 g ( oz) of butter.


Where applicable, the cooking juices from the joint.