454 Garnish Rossini

For Noisettes and Tournedos

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

10 nice slices of foie gras seasoned and sautéed in butter; 100 g ( oz) slices of truffle.

Accompaniment

Sauce Demi-glace with the addition of truffle essence.