1238 Rissoles à la Bohémienne

Preparation info
    • Difficulty

      Medium

Appears in

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a Salpicon of two-thirds foie gras and one-third diced truffle mixed with reduced Sauce Demi-glace.

Make in the shape of plain turnovers using general purpose Brioch