3292 Boudins de Volaille Soubise

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare these Boudins in the same way as for Boudins Richelieu but filling them with a thick Soubise purée containing chopped truffle.

Serve accompanied with a thin lightly buttered Sauce Soubise.