3712 Croûte aux Grives

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Bone out the thrushes, season and fill the inside of each with a walnut-sized piece of Gratin Forcemeat C, a small cube of foie gras and the same of truffle. Re-form to their correct shape and wrap each in a sheet of buttered paper.

Arrange in a buttered shallow pan fairly close together and sprinkle with a little good roast dripping; roast in the oven for 10–12 minutes. When cooked, remove the paper and place each thrush on an oval Croûton of bread slightly hollowed out, fried in butter and coated with Gratin Forcemeat. Arrange on a tray, place in the oven and glaze the birds with a little Sauce Demi-glace flavoured with thrush Fumet.

Serve accompanied with a sauceboat of the same sauce.