3347 Vol-au-Vent à la Toulousaine

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

The filling of this Vol-au-vent is composed of half a Toulousaine garnish and half of either sliced white of chicken, brain, or veal or lambssweetbreads mixed together with Sauce Allemande. Fill into the Vol-au-vent case and serve surrounded with trussed crayfish.