324 Montgias Mixture

For Cutlets etc.

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Take 150 g (5 oz) cooked salted ox tongue, 150 g (5 oz) foie gras, 100 g ( oz) cooked mushrooms, and 100 g ( oz) truffle, and cut into short thick Julienne. Mix this Julienne together with dl (9 fl oz or 1⅛ U.S. cups) very well reduced Sauce Demi-glace with Madeira. Spread flat on a buttered tray and allow to cool before using.