Auguste Escoffier

442 Garnish à la Piémontaise

For Cuts and Joints of Meat and Poultry

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

10 oval-shape Gâteau de Riz moulds filled with Risotto containing 150 g (5 oz) grated white truffle per 1 litre (1¾ pt or 4½ U.S. cups) Risotto.

Accompaniment

Tomato Sauce.

© 1903 All rights reserved. Published by Taylor and Francis.

Mentioned In

  • ‌

‌

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌