1081 Attereaux à la Genevoise

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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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