3468 Aiguillettes de Rouennais aux Truffes

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poêlé the duckling keeping it very underdone.

Add 1 dl (3½ fl oz or ½ U.S. cup) Chambertin wine to the pan and in this cook 5 mediumsized peeled truffles; remove the truffles when cooked. Reduce the cooking liquid, remove all of the fat, pass through a fine strainer and add to a fairly light Sauce Rouennaise.

Cut the breasts of the duckling into long thin slices and arrange them on a warm dish alternating with slices of the truffles. Lightly coat with the prepared sauce and serve the rest separately.