3500 Mignonettes de Foie gras

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.