3275 Poussins Valentinois

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Completely bone out 2 poussins, lightly flatten them, season and coat the insides with a thin layer of Mousseline forcemeat. On one of the poussins arrange 6 slices of truffle, cover with thin slices of Parfait of foie gras and place a few more slices of truffle on top. Cover with the other poussin, sew ¿iround the edges with thread, dip in flour and shallow fry gently in butter.

Discard the thread from the poussins and place on a dish; deglaze the pan with white wine and Jus lié and add a few tablespoons of Meat Glaze. Pour this sauce over the poussins.

Serve accompanied with a dish of buttered asparagus tips.