FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
A LA MASCOTTE
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 the name of a garnish served with small cuts of meat and poultry. It consists of quartered artichoke hearts sauteed in butter, small potatoes cut into the shape of olives and cooked in butter, and truffles.
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
(Garniture pour volailles). Quarters of artichoke bottoms sautes in butter; Pommes en Cocotte; truffles.
