Auguste Escoffier

436 Garnish à l’Orléanaise

For Joints of Meat

Preparation info
    • Difficulty

      Easy

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Chopped braised frizzy endive bound with eggs and butter; Maître d’Hôtel potatoes served separately in a dish.