458 Garnish à la Sarde

For Joints of Meat

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.

Accompaniment

Thin Tomato Sauce.