472 Garnish à la Zingara

For Veal and Poultry

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.