1081 Attereaux à la Genevoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.

Part of