Possibly a corruption of escabèche, describing small fish that are first fried and then marinated and served cold.
A garnish for tournedos and noisettes made from tomatoes cooked in oil, potato croquettes and onion rings.
"Castilian style." A garnish for tournedos and noisettes of nests made with straw potatoes, filled with diced tomato and fried onions and tomato sauce.
"In the style of Catalonia." There are various ways of preparing this. 1) a garnish of tomatoes, garlic, onions, rice, and sometimes peppers, aubergine (US: eggplant), chickpeas (US: garbanzo beans) or black olives for meat and poultry. 2) a garnish for tournedos and noisettes of artichoke hearts and grilled tomatoes. 3) cooked with Seville oranges (US: bitter oranges) (US: bitter oranges) usually in a garlic sauce.
A garnish of 1) timbales of pasta such as lasagne or ravioli or croquettes of semolina or 2) flat polenta cakes with Parmesan cheese, large mushrooms stuffed with chicken liver purée, small fried sausages, with demi-glace and Marsala, used as a garnish for large joints of meat.
