FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
A LA MIRABEAU
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 garnish served mainly with grilled meat. It consists of strips of anchovy fillets arranged in a criss-cross pattern on the meat, stoned olives, blanched tarragon leaves and anchovy butters.
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
(Garniture pour Grillades). Anchovy fillets crossways, stoned olives and a Beurre d'Anchois.
