3347 Vol-au-Vent à la Toulousaine

Name: Vol-au-Vent à la Toulousaine
Cuisine: France
Ingredients: crayfish; lambs; sweetbreads; chicken; veal

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 lambs’