3271 Poussins à la Piémontaise

Name: Poussins à la Piémontaise
Cuisine: France
Ingredients: glaze; beurre noisette; kidney; pork; truffle; parmesan; butter

Preparation info

Appears in

Published 1903

Method

Stuff each poussin with 40 g (1½ oz) white Piedmont truffle pounded together with an equal amount of