357 Garnish Brillat-Savarin

For Game Birds

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.


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