469 Garnish à la Viroflay

For Cuts and Joints of Meat

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

10 small balls of spinach à la Viroflay 10 artichoke bottoms cut in quarters and sautéed in butter with chopped Fines Herbes; 10Château potatoes.

Accompaniment

Jus lié.