459 Garnish à la Sicilienne

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

500 g (1 lb 2 oz) cooked lasagne mixed with 50 g (2 oz) each of grated Gruyère and Parmesan, 1tbs Velouté, 50 g (2 oz) butter and 75 g ( oz) purée of chicken liver sautéed in butter.