463 Garnish Toulousaine

For Poultry and Vol-au-Vent

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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20 Quenelles made from chicken forcemeat; 10 slices of white braised calf’s or lamb’s sweetbreads; 100 g ( oz) cockscombs and kidneys; 200 g (7 oz) very white button mushrooms; 50 g (2 oz) slices of truffle. Sauce Allemande with the addition of mushroom essence.