1074 Vrilles de Vignes

Vine Tendrils

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This type of Hors-d’oeuvre should be prepared in July and August when the tendrils are tender; they should be gathered and used fresh.

Place the tendrils in iced water for 15 minutes, drain and place them into a pan of salted water to boil for 5 minutes. Drain well and place them immediately in a Terrine with 15 g U.S. cup)tarragon leaves and a bouquet of 4 blackcurrant leaves per 250 g (9 oz) of tendrils. Cover with boiling vinegar and allow to marinate in a cool place for 4–5 days. When ready, serve with a little of the marinade.

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