451 Garnish Richelieu

For Joints of Meat

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 small tomatoes and 10 medium-sized mushrooms both stuffed in the usual manner with Duxelles; 10 very small whole or halves of braised lettuce; 20 potatoes trimmed to the shape and size of a large olive, cooked in butter at the last moment.


A lightly thickened gravy prepared from the cooking of the joint.