458 Garnish à la Sarde

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 ball-shape croquettes made from a stiff Riz au Gras (4236), flavoured and coloured with saffron; 10 small stuffed tomatoes; 10 thick slices of cucumber, peeled, hollowed out and stuffed with Duxelles then braised and gratinated.


Thin Tomato Sauce.