1081 Attereaux à la Genevoise

Method

Chicken livers sautéed in butter, braised lambssweetbreads, poached brain, mushrooms, truffles and artichoke bottoms, all cut into 24 cm (1 in) square slices, impaled on skewers and coated with a well reduced Sauce Duxelles.

When cold, cover with a coating of forcemeat mixed with a little beaten egg; egg and crumb and fashion to a neat cylindrical shape. Deep fry at the last moment, replace the wooden skewers with decorative silver skewers and arrange as indicated above.

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