3500 Mignonettes de Foie gras

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Mix well together two parts of cooked truffled foie gras crushed with a fork and one part of chicken Mousseline forcemeat; mould into small round flat cakes and flour, egg and breadcrumb using fine white breadcrumbs; shallow fry gently in clarified butter, arrange in a circle on a dish and garnish to choice with asparagus tips, peas, noodles, spaghetti, or a Toulousaine garnish.