435 Garnish à l’Orientale

For Poultry

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 small moulds of rice à la Grecque each placed on a seasoned half tomato which has been lightly stewed in oil; 10 croquettes of sweet potato prepared in the shape of corks.


Tomato Sauce.