Auguste Escoffier

454 Garnish Rossini

For Noisettes and Tournedos

Preparation info
    • Difficulty

      Easy

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

10 nice slices of foie gras seasoned and sautéed in butter; 100 g (3½