442 Garnish à la Piémontaise

For Cuts and 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

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

Accompaniment

Tomato Sauce.