433 Garnish of Noodles

For Joints of Meat and Poultry

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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500 g (1 lb 2 oz) fresh noodles cooked and kept slightly firm, mixed with 50 g (2 oz) each of grated Gruyère and Parmesan and finished with 50 g (2 oz) butter.


The braising liquor from the joint.