2996 Crépinettes Truffées

Truffled Crépinettes

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mix well together, 1 kg ( lb) excellent pork sausage meat, 125 g ( oz) chopped truffle and 2 tbs truffle cooking liquor. Divide into pieces of 100 g ( oz), mould each into a rectangular shape and wrap in pig’s caul.

Sprinkle the Crépinettes with melted butter and grill them gently.

Arrange in a circle on a dish, pour some Sauce Périgueux in the centre and serve accompanied with a dish of creamed mashed potato.