1218 Piroguis aux Légumes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Proceed as for Piroquis au Gibier replacing the game with the following mixture: Stew 200 g (7 oz) finely diced carrot or mixed vegetables in a little butter; add 3 chopped hard-boiled eggs, 100 g ( oz) Kache of Buckwheat or cooked rice and mix with dl (12 fl oz or U.S. cups) reduced Sauce Béchamel. Allow to become completely cold before preparing the Piroguis.