430 Garnish à la Niçoise

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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For Fish

250 g (9 oz) flesh only of tomato, sautéed in butter with a touch of crushed garlic and a pinch of chopped tarragon at the last moment; 10 fillets of anchovy; 10 black olives; 1 tbs capers; 30 g (1 oz) Anchovy Butter; slices of peeled and depipped lemon.

For Cuts and Joints of Meat and Poultry

250 g (9 oz) tomatoes prepared as above; 300 g (11 oz) buttered French beans; 400 g (15 oz) small Château potatoes. For the arrangement of the dish, place the tomatoes on the items of food and the beans and potatoes around it in alternate bouquets.


Jus lié.