3292 Boudins de Volaille Soubise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.