450 Garnish Renaissance

For Joints of Meat

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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The composition of this garnish is indicated by the derivation of the word, it being synonymous with renewal or spring-like; therefore it can include a complete range of spring vegetables prepared according to their own particular quality. To produce a desirable effect, the Renaissance garnish for large joints should be arranged in carefully separated bouquets comprised of carrots and turnips cut with a fancy oval vegetable scoop then cooked in Bouillon and glazed; bouquets of small whole French beans, or cut in half only, and buttered peas; bouquets of asparagus tips; bouquets of cauliflower lightly coated with Sauce Hollandaise; and buttered new potatoes.


A gravy prepared from the cooking of the joint.