1081 Attereaux à la Genevoise

Name: Attereaux à la Genevoise
Cuisine: France
Ingredients: beaten egg; forcemeat; crumb; egg; chicken livers; truffles; artichoke bottoms; skewers; duxelles; butter; lambs; sweetbreads; mushrooms

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Chicken livers sautéed in butter, braised lambs’ sweetbreads, poached brain, mushrooms,