455 Garnish Saint-Florentin

For Cuts and Joints of Meat

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

10 pieces of Saint-Florentin potatoes; 300 g (11 oz) medium-sized flap mushrooms sautéed à la Bordelaise.

Accompaniment

Saucé Bordelaise Bonnefoy.