Auguste Escoffier

346 Garnish à la Banquière

For Large Chicken

Preparation info

  • Difficulty

    Medium

Appears in

#27Le Guide Culinaire

Le Guide Culinaire

By Auguste Escoffier

Published 1903

Method

10 larks boned, stuffed with gratin forcemeat, coloured and cooked à la Casserole: 10 small Quenelles of chicken forcemeat; 10 slices of truffle.

Accompaniment

Sauce Demi-glace with truffle essence.

© 1903 All rights reserved. Published by Taylor and Francis.