1181 Fondants de Volaille Louisette

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a mixture of two-thirds purée of chicken, one-third purée of foie gras and cooked ox tongue mixed, and 1 dl (3½ fl oz or ½ U.S. cup) well reduced Sauce Allemande per 500 g (1 lb 2 oz) total weight of purée. Proceed in the usual manner.