462 Garnish Tortue

Especially for Calf’s Head

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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20 small Quenelles made of veal and butter forcemeat; 10 small mushrooms; 20 stoned olives, stuffed and poached; 10 gherkins trimmed olive- shape; 5 small trussed crayfish; 5 slices of calf’s tongue; 5 slices of calf’s brain; 5 small French fried eggs from which half of the white has been removed beforehand; 10 slices of truffle; 10 small heart-shaped croûtons of bread fried in butter at the last moment. Sauce Tortue.