977 Eclairs Karoly

Method

Prepare some very small Chou Paste éclairs and fill them with a purée of the trimmings and intestines of woodcock prepared á la fine Champagne then rubbed through a fine sieve and mixed with butter and well seasoned.

Coat the éclairs with brown Sauce Chaud-froid, decorate with a few shapes of truffle and glaze with jelly.

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