1169 Croûtes à la Moelle

Name: Croûtes à la Moelle
Cuisine: France
Ingredients: truffle; meat glaze; trimmings; white bouillon; bone marrow; clarified butter; loaf; bread

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Cut some slices of bread from a sandwich loaf into Croûtes 4 cm (1¾ in) square an