439 Garnish Parmentier

For Joints of Meat and Poultry

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

600 g (1 lb 5 oz) potatoes cut in dice or cut with a plain oval vegetable scoop, cooked in butter as for Château potatoes and sprinkled with chopped parsley.

Accompaniment

Clear gravy.