466 Garnish à la Tyrolienne

For Grills of Meat and Venison

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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250 g (9 oz) onions, cut in rings, seasoned, floured and fried in oil; 250 g (9 oz) roughly chopped flesh only of tomato cooked in butter. Sauce Tyrolienne.