1245 Rissoles Nantua

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Salpicon of two-thirds crayfish tails and one-third truffles mixed with reduced Sauce Béchamel finished with Crayfish Butter.

Make in the shape of fancy oval patties using puff paste trimmings. Eggwash, deep fry at the last moment and serve in the usual manner.