1169 Croûtes à la Moelle

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut some slices of bread from a sandwich loaf into Croûtes 4 cm ( in) square and cm ( in) thick. Cut a line around the top surface ½ cm ( in) from the edge and fry in clarified butter. Remove the inside so as to make small square cases.

Poach some very nice slices of bone marrow in a little White Bouillon allowing one per Croûte and poach the trimmings cut in dice. Fill the Croûtes with the well drained trimmings and place a slice of bone marrow on top of each. Lightly coat with a little Meat Glaze and place a smaller slice of truffle in the middle of the bone marrow. Arrange on a serviette to serve.