313 Duxelles for Various Garnishes

tartlets, onions, cucumbers etc.

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mix 100 g ( oz) dry Duxelles into 60 g (2 oz) of either Mousseline Forcemeat, a Forcemeat with Panada, or a Gratin Forcemeat—whichever is the most applicable. Vegetables stuffed with this type of Duxelles should be cooked in the oven instead of being gratinated.