320 Maintenon Mixture

For Stuffing Cutlets of this Name

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

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.