320 Maintenon Mixture

For Stuffing Cutlets of this Name

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Reduce by half 4 dl (14 fl oz or U.S. cups) Sauce Béchamel and 1 dl ( fl oz or ½ U.S. cup) Soubise. Thicken the mixture with 3 egg yolks and add 100 g ( oz) sliced mushrooms previously stewed in a little butter.