472 Garnish à la Zingara

For Veal and Poultry

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

100 g ( oz) each of lean ham and salt ox tongue, 100 g ( oz) mushrooms and 50 g (2 oz) truffle—all cut in Julienne. Sauce Demi-glace flavoured with tomato and tarragon.