443 Garnish à la Portugaise

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 small whole tomatoes stuffed with Duxelles mixture; 30Château potatoes.

Accompaniment

Sauce Portugaise.