459 Garnish à la Sicilienne

For Various Items

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.