452 Garnish Rohan

For Poultry

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 artichoke bottoms coated with Meat Glaze then garnished with a thick round slice of foie gras and a slice of truffle on top; 10cooked tartlet cases filled with cocks’ kidneys bound with Sauce Allemande; 20 cockscombs placed between the artichokes and the tartlets.


Sauce Allemande with mushroom essence.