453 Garnish à la Romaine

For Joints of Meat

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 cooked tartlet cases filled with small Gnocchi à la Romaine and gratinated (see Farinaceous items at the end of the chapter on vegetables); 10 small fluted brioche moulds of a mixture of spinach and diced fillets of anchovy, bound with egg yolks and cooked au Bain-marie, or 10 Subrics of spinach.