Auguste Escoffier

438 Garnish à la Parisienne

For Cuts and Joints of Meat and Poultry

Preparation info
    • Difficulty

      Medium

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

600 g (1 lb 5 oz) Parisienne potatoes