FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
A LA MARAICHERE
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a method of preparation applied especially to large roast or braised cuts of meat. The main ingredients are carrots, small onions, braised stuffed cucumbers, salsify, artichokes, chateau potatoes.
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
(Garniture pour grosses pieces). Salsify sautes. Brussels sprouts and Pommes Chateau.
