444 Garnish à la Printanière

For Sautés of Meat and Poultry

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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125 g ( oz) each of small new carrots and turnips, both trimmed, cooked in Bouillon and glazed; 20 small new onions glazed in butter; 125 g ( oz) peas; 125 g ( oz) blanched asparagus tips.

All these vegetables should be cooked gently with the item of food they are to accompany for 8–10minutes before serving.