431 Garnish Nivernaise

For Joints of Meat

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

500 g (1 lb 2 oz) carrots trimmed olive-shape, cooked in Bouillon and glazed; 300 g (11 oz) button onions, glazed in butter.

Accompaniment

The braising liquor from the joint.