721 Crème Lafitte

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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To 1 litre ( pt or U.S. cups) slightly thin Sauce Béchamel, add 400 g (15 oz) fine purée of cooked partridge and dl (9 fl oz or 1⅛ U.S. cups) White Bouillon. Pass through a fine sieve and then through a fine strainer.

Reheat and finish at the last moment with ½ dl (2 fl oz or ¼ U.S. cup) truffle essence, ½ dl (2 fl oz or ¼ U.S. cup) old Marsala and 4 dl (14 fl oz or U.S. cups) cream.


20 small fresh cockscombs skinned and cooked in a little butter.