303 Borders of Forcemeat

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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These borders should be made of a forcemeat of the same nature as the principle item of the dish which it is called upon to contain. They are poached in well buttered plain or fancy border moulds.

The plain moulds are decorated as required with nice slices of truffle, pieces of poached egg white, red salt ox tongue and pistachios etc., but it is not essential to decorate the fancy moulds.

These borders are used above all for the service of entrées of poultry and fish and for small entrées of butcher’s meat with sauces.