312 Duxelles for Stuffed Vegetables

tomatoes, mushrooms etc.

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Take 100 g ( oz) dry Duxelles and add ½ dl (2 fl oz or ¼ U.S. cup) white wine and allow it to reduce almost completely. Add 1 dl ( fl oz or ½ U.S. cup) well-tomatoed Sauce Demi-glace, a touch of crushed garlic and 25 g (1 oz) white breadcrumbs. Allow the mixture to stew gently until it is reduced to the consistency required for its particular use.