438 Garnish à la Parisienne

For Cuts and Joints of Meat and Poultry

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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600 g (1 lb 5 oz) Parisienne potatoes; 10 artichoke bottoms stewed in butter and filled dome-shape with a Salpicon of tongue, mushrooms and truffle in equal quantities, bound with a thick Velouté then glazed in a very hot oven or under the salamander.


Sauce Demi-glace.