461 Garnish Talleyrand

For Cuts and Joints of Meat and Poultry

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


250 g (9 oz) cooked macaroni cut into 3cm (1⅕ in) lengths and mixed with 50 g (2 oz) each of grated Gruyère and Parmesan and 50 g (2 oz) butter plus 100 g ( oz) each of a Julienne of truffle and large dice of foie gras.


Sauce Périgueux containing a short Julienne of truffle.