402 Garnish Lucullus

For Cuts or Joints of Meat and Poultry

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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10 truffles of approximately 60 g (2 oz) each in weight, cooked in a Mirepoix with Madeira then hollowed out in the shape of a case, reserving the tops as covers. Fill each with 2 cocks’ kidneys rolled in buttered Meat Glaze, cover with the lids and seal these with alittle ring of chicken forcemeat. Place in the oven for a few moments to ensure the cooking of the forcemeat. Also 10 spoon- moulded Quenelles prepared from fine chicken forcemeat containing the truffle removed from the cases which must be pounded and passed through a sieve; 10 nice cockscombs.


Sauce Demi-glace with the addition of truffle essence.