3313 Crêtes de Coq Villeroy

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This is made in the same way as all items à la Villeroy. Deep fry them at the last moment, arrange on a serviette and serve accompanied with a sauceboat of Sauce Périgueux.