3392 Dindonneau Godard

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Braise the young turkey in the usual manner and present it on a dish surrounded with bouquets of Godard garnish. In the breast insert 3 decorative silver skewers each garnished with a white truffle, a trussed crayfish and a decorated Quenelle.

Serve accompanied with Sauce Godard.

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