357 Garnish Brillat-Savarin

For Game Birds

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Very small tartlet cases filled dome-shape with a Soufflé mixture made from woodcock and truffles and cooked at the last moment; thick slices of truffle.

Accompaniment

A fine quality Sauce Demi-glace made with stock of the game under preparation.