1603 Côtelettes de Brochet Soubise

Name: Côtelettes de Brochet Soubise
Cuisine: France
Ingredients: clarified butter; sauce soubise; egg; breadcrumb; butter; thick sauce allemande; forcemeat; melted butter; mushroom; pike forcemeat; truffle

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Coat the bottom and sides of well buttered cutlet-shaped moulds with a fine pike forcemeat. Fill with a Salpicon of truffle and mushroom mixed with a little