346 Garnish à la Banquière

For Large Chicken

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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.