464 Garnish à la Tourangelle

For Joints of Meat

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Equal quantities of French beans and flageolets beans cooked and mixed with an appropriate amount of Sauce Bechamel.

Accompaniment

The reduced gravy prepared from the cooking of the joint.